Poached egg with avocado & lime on sweet onion crispbread
Wake up to this delicious twist on the classic poached eggs on toast recipe, created by Kerry.
- 2 Sweet Onion Crispbread
- 2 Eggs
- 1/2 a ripe avocado
- A sprinkling of Cracked black pepper
- A squeeze of lime
Prepare the poached eggs by bringing a pan of water to the simmer. Once simmering, use a fork to swirl around the pan to make a well. Crack both eggs into the well and leave to simmer gently for 3 minutes. Meanwhile, mash the flesh of the avocado in a bowl along with the squeeze of fresh lime and layer on top of the Crispbreads (Kerry has used Sweet Onion Crispbread, but Cracked Black Pepper Crispbread is also delicious!) Once the eggs are cooked, remove with a slotted spoon and delicately place one on top of each Crispbread. Sprinkle with some freshly cracked black pepper and finally, slice into the eggs to release the yummy yellow yolk. Morning bliss!