Name: Poached egg and avocado bruschetta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 teaspoon rice bran oil; 2 teaspoon lemon juice; 1/4 teaspoon chilli flakes; 2 tablespoon small basil leaves; 2 tablespoon fresh flat-leaf parsley leaves; 2 small eggs; 50 gram baby spinach leaves; 2 thick slices multigrain sourdough bread (140g); 1/2 clove garlic; 1 medium tomato (150g), sliced thickly; 1/2 medium tomato (150g), sliced thickly; 2 teaspoon linseeds

Poached egg and avocado bruschetta

This light, low GI, avocado and herb salad, sourdough bruschetta, is a perfect dish for brunch, or for an afternoon snack. This recipe is suitable for diabetics.

Serves 2

Prep

Cook

15M

Total

20M

Ingredients

1 teaspoon rice bran oil

2 teaspoon lemon juice

1/4 teaspoon chilli flakes

2 tablespoon small basil leaves

2 tablespoon fresh flat-leaf parsley leaves

2 small eggs

50 gram baby spinach leaves

2 thick slices multigrain sourdough bread (140g)

1/2 clove garlic

1 medium tomato (150g), sliced thickly

1/2 medium tomato (150g), sliced thickly

2 teaspoon linseeds

Method

1.To make herb salad, toss oil, juice, chilli, basil and parsley in a small bowl; season to taste with pepper.

2.Meanwhile, half fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with remaining egg. When both eggs are in pan, return water to the boil. Cover pan, turn off heat; stand for 3 minutes or until a light film of egg white sets over yolks. Using a slotted spoon remove eggs, one at a time, from pan; drain on kitchen paper, cover to keep warm.

3.Place spinach in a heatproof bowl; cover with boiling water, drain immediately. Cool slightly then squeeze out excess liquid.

4.Toast bread, rub warm toast with garlic. Serve toast topped with spinach, tomato, avocado, egg and herb salad; sprinkle with linseeds, season with pepper. Serve immediately.

Soft boil the eggs rather than poaching them, if you like. You can use other herbs such as tarragon and chervil in this dish. Use a good quality tomato in this recipe for the best flavour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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