Weekdays are usually pretty hectic for most people. If you have school-aged kids and your life revolves around that first morning bell (like our lives do!), getting a nutritious breakfast in your belly in the morning might seem like a feat in and of itself… never mind getting ANY breakfast in at all! (I’m totally guilty of ‘eating’ coffee for breakfast and I know I am not alone on that one!)
All images: Nourished & Whole
The key to eating healthily, as is the key to most things, is to be organized and plan ahead. By having just a few healthy items on hand from your local grocery store, this delicious weekday breakfast is not only so good for you but takes no time at all to pull together. And… avocado toast… enough said. 😉
Poached Egg on Avocado Toast
2 large organic eggs
1 tsp apple cider vinegar
2 thick slices multigrain bread
2 tbsp hummus
1 avocado, halved, pitted and sliced
1 small container pea sprouts
sea salt and pepper to taste
To poach the eggs, bring a small pot of water to boil. When boiling, add the vinegar and reduce to a simmer. Crack the eggs individually into small ramekins or a bowl. When water is at a slow simmer gently slide the eggs into the water one at a time. After 1 minute stir water in a circular motion. Eggs are done when they turn opaque and are slightly firm to the touch, approximately 3 minutes for a medium poach.
Meanwhile, toast the bread and spread with hummus. Top with sliced avocado, egg, and sprouts. Drizzle with olive oil and season with salt and pepper to taste. Serve immediately.
Makes 2 servings.
For more yummy Weekday Egg recipes, head over to Eggs.ca! There are so many amazing recipes to choose from!
Thank you to Egg Farmers of Canada for sponsoring this post.
Recipe created and photographed exclusively for NorthShoreMama.ca by Krista, Nourished & Whole.