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Nutrition: per serving

  • kcal517
  • fat31g
  • saturates9g
  • carbs37g
  • sugars3g
  • fibre6g
  • protein20g
  • salt1.8g
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Method

  • step 1

    Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.

  • step 2

    Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.

  • step 3

    Pile the avocado and feta on the toast, then put a poached egg on top of each.

Recipe from Good Food magazine, July 2016

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.8 out of 5.37 ratings

gail.crane57

Yum really easy to make and delicious.

Thomasegan

Very nice. Quick and easy

j-reeves

Perfect recipe, simply delicious!

sharangoose

I thought there was slightly too much lemon and would up the feta next time. Very nice though.

Clive Pritchard avatar

Clive Pritchard

Tried this (had to make a few substitutions) and really enjoyed it. I don't have sourdough or feta. I used homemade wholemeal frommy breadmachine and chunly slice of mature Stilton. In fact I suspect the substitutions made it even better.

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