Quantities are for one person. Weigh meat, fish, rice, pasta, legumes and boiled vegetables after cooking; weigh fresh fruit and vegetables after peeling and trimming.
Bread with avocado and a poached egg, with milk and banana
Toast with avocado and a poached egg, with milk and a banana on the side. A complete breakfast with clear portions.
Prep time: 10 minCook time: 5 minServings: 1
Classic method
Ingredients
- 60 g wholemeal bread
- 70 g avocado flesh
- 50 g poached egg (without shell)
- 150 g whole milk (ready to drink)
- 100 g banana (flesh, peeled)
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How to make it
- Toast the slice of bread until lightly crisp.
- Slice the avocado or mash it with a fork. Spread it on the bread and add a pinch of Celtic sea salt.
- Heat water in a small saucepan until it is barely simmering, then turn down the heat. Add the vinegar if you are using it.
- Crack the egg into a cup and gently slide it into the water. Poach for about 3–4 minutes, until the white is set; cook it a little longer if you prefer a firmer yolk.
- Lift out the egg with a slotted spoon, let it drain and place it on the avocado. Sprinkle with a little Celtic sea salt and serve straight away.
- Serve one portion of the avocado and egg toast with the milk and banana on the side.
Estimated nutritional values*
Per serving: one complete meal, with all the foods in the ingredient list
- Energy
- approx. 500 kcal
- Protein
- approx. 19,8 g
- Carbohydrates
- approx. 50 g
- Fat
- approx. 24,5 g
The calculation includes every component of the meal, including the bread, the oil and the foods served alongside. Quantities refer to the edible part, in the state indicated for each ingredient.
Source: A După gust recipe · Functional recipes
Part of: Functional recipes
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