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.
- 5 mins preparation
- 15 mins cooking
- Serves 2
Print
Ingredients
Poached egg and avocado bruschetta
- 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
Poached egg and avocado bruschetta
- 1To make herb salad, toss oil, juice, chilli, basil and parsley in a small bowl; season to taste with pepper.
- 2Meanwhile, 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.
- 3Place spinach in a heatproof bowl; cover with boiling water, drain immediately. Cool slightly then squeeze out excess liquid.
- 4Toast 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.
Notes
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.
