Healthy Avocado & Poached Egg Breakfast - cooking recipe

Ingredients

1 avocado
2 slices rye bread
2 eggs
100 g tomatoes, picolino
1/2 lemon juice
1 teaspoon apple cider vinegar
1 parsley, chopped (to serve)

Preparation

Chop the piccolino tomatoes into quarters and fry over a medium heat for 3-5 minutes.
Meanwhile add water to a saucepan and bring to the boil. Add in 1 tsp of apple cider vinegar and reduce the heat to a simmer. Using a spoon start to stir the water to create a vortex, then carefully drop in the eggs one at a time. Leave to simmer for 3-5 minutes.
While the eggs and tomatoes are cooking, toast the rye bread and mash up the avocado with the lemon juice.
Plate everything up, then serve.