Smashed Avo With Eggs On Multigrain

4
Servings
5m
Prep Time
5-10m
Cook Time
10m
Ready In


"From our Sunday newspaper The Sunday Times and their eat healthy promotion. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (685.5 g)
  • Calories 958.9
  • Total Fat - 61.2 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 1816.3 mg
  • Sodium - 955.5 mg
  • Total Carbohydrate - 29.9 g
  • Dietary Fiber - 7.3 g
  • Sugars - 6.2 g
  • Protein - 70.3 g
  • Calcium - 512.4 mg
  • Iron - 10.4 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.4 mg

Step 1

Place avocado, mint, lemon juice and pepper in a small bowl and roughly mash with a fork and then add feta, cherry tomatoes and red onion and toss lightly and then set aside.

Step 2

To soft boil the eggs - fill a medium-size saucepan with water and bring to the boil and then gently place eggs in boiling water and boil for 6-7 minutes and then gently remove from pot and when cool to the touch, shell the egg and slice in half.

Step 3

While eggs are boiling, toast bread.

Step 4

Divide the avocado smash and multigrain toast between 4 plates and top each with 2 eggs and finish with cracked pepper.

Step 5

Tip: Poached eggs are a delicious alternative for this dish. Including healthier fats in your diet, like monounsaturated fats and polyunsaturated fats (omega-3 and omega-6), helps to reduce the risk of heart disease. Avocado is a great source of monounsaturated fat.

Tips & Variations


No special items needed.

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