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Smashed avocado and poached eggs on muffins is the perfect healthy breakfast or brunch recipe. Not only that it's super quick and made completely from scratch!
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Smashed Avocado And Poached Eggs On Muffins

Smashed avocado and poached eggs on muffins is the perfect healthy breakfast or brunch recipe.
Course Breakfast
Cuisine International
Keyword how to make smashed avocado, smashed avocado, smashed avocado on muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 537kcal
Author Neil

Ingredients

  • 2 Muffins halved
  • 220 g cherry tomatoes
  • 2 tbsp white wine vinegar
  • 2 avocados ripened
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 4 eggs
  • Freshly ground salt and pepper

Instructions

  • Make Muffins
  • Preheat oven to 180C fan.
  • Place tomatoes in a small roasting tin and roast in the oven for about 15 minutes so they are just beginning to split.
  • Boil a kettle and fill a large pan with the boiled water, bring back to the boil and add the vinegar.
  • Cut the avocados in half and scoop out the insides.
  • Place avocado in a bowl with the lime juice and mash together, but leave slightly chunky.
  • Turn on your grill, drizzle the olive oil over the four slices of muffin and toast until lightly browned under the grill.
  • Whilst keeping an eye on your toasting muffins poach the eggs in the pan of boiling water for about 3 minutes, (you want the yolks to still be slightly runny). Remove with a slotted spoon onto a plate.
  • Spread the toasted muffin halves with the smashed avocado, place the poached eggs on top and divide the cherry tomatoes between the two plates.
  • Season and serve.

Notes

Nutrition Label does not include muffins.

Nutrition

Calories: 537kcal | Carbohydrates: 25.6g | Protein: 16g | Fat: 44.7g | Saturated Fat: 7.9g | Cholesterol: 319.9mg | Sodium: 142.8mg | Fiber: 15.7g | Sugar: 5.1g | Vitamin A: 1100IU | Vitamin C: 61.9mg | Calcium: 100mg | Iron: 3.2mg