These avocado and poached egg muffins are a great breakfast or brunch treat. Filled with heart-healthy oils and protein, they’re a great start to the day. Be sure to serve your yolk extra liquid.
- 2 whole Eggs
- 1 whole English muffin
- ½ whole Lawyer
- 6 set Cherry tomatoes, halved
- Chopped parsley for garnish (optional)
Bring a medium pot of water to a boil and gently poach the eggs for about 3 minutes.
Cut the muffin in half and toast it (a standard toaster works just fine).
Remove the pit from the avocado and mash it in a bowl with the back of a fork.
Plate the dish: place the toasted muffin first, top with mashed avocado, then place a poached egg on each half. Sprinkle with chopped parsley if using. Place the halved cherry tomatoes on the side of the plate.
Serve and enjoy!