Poached Eggs with Avacado & Rye Bread

Poached Eggs with Avacado & Rye Bread

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Sheenam Sahni
Sheenam Sahni
347
Calories
Kcal
18
Protein
gm
23
Fat
gm
17
Carbs
gm
cookingtraditionicon
Other
nonveg
Nonveg
recipepreparationtime
00:20

Poached Eggs over Avacado & Rye Bread Ingredients: 2 Whole eggs 2.5 gms Butter 1 slice Rye Bread (You may use other bread too considering their macros) 25 gms Avacado 10 gms Bacon strips air fried (Optional) 10 gms Micro greens to garnish Macros: F: 23 C: 17 P: 18 Calories: 347 Instructions: 1. Toast the bread slice evenly from each side with 2.5 gms butter spread gently over. 2. Take 25 gms Avacado and mash in a bowl with salt, pepper and lemon juice squeezed and mixed well and keep aside. 3. For Poached Eggs: - Take a non stick pan, fill with several inches of water and heat the water on high until reaches a boil then lower the heat to stay at bare simmer. - Crack egg into a small size bowl one at a time and gently slip it into the water. - You can use a spoon to push some of the egg whites closer to their yolks to help them hold together. - Turn off the heat and cover the pan. Set a timer for 3-4 minutes. At this point the egg whites are completely cooked with egg yolks still runny. - Gently life the poached eggs out of the pan with a slotted spoon and place in a plate aside. 4. For Bacon Strips: Measure out 10 gms strips and place in the air fryer on high heat, spray with butter and let in until gold brown and crisp from each side. (You can take thin slice of chicken from the market and try making chicken strips instead too) 5. For assembling: Spread the avacado mash over the toasted slice bread, gently place the poached eggs close to each other over the avacado and bacon strips on top. 6. Garnish with a handful of fresh micro greens. P.S. - A side of good cuppa coffee made it even more perfect for me! ☕️

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