I know it’s only a Wednesday but this morning I thought i’d treat myself to something a little more special than the usual cereal (not that there’s anything wrong with delicious yummy cereal). Eggs and avocado’s are two of my favourite foods, liking it spicy (as always) I topped mine off with a spicy squirt of sriracha… breakfast heaven.

Avocado and Poached Egg on Gluten Free Sourdough Toast with a Side of Watercress. 

Serves 1

Ingredients:

1/2 Avocado – Peeled and sliced

1 slice of Kelkin Sourdough Bread

1 Free Range Egg

1 Handful of Watercress

Salt and pepper

What to do:

Bring a pan of water to the boil and pop the bread in the toaster.

About half way through toasting the sourdough crack the egg into a ramekin and slowly tip it in to the boiling water. Cook for 2:30 to 3 minutes.

When the bread is perfectly toasted lay it on a plate and top with the avocado, then add the poached egg and season generously.

Pop a handful of watercress on the side and enjoy.