Composition / ingredients
Cooking method
1. Preheat the oven to 200 degrees, then switch to 180. Wash the tomatoes, put them in a baking dish and put them in the oven for 15 minutes. It may take a little less time (tomatoes should become soft).
2. Put a large pot of water on the fire, add vinegar to the water, bring to a boil.
3. At this time, cut the pre-washed avocados in half, remove the bones. Put the pulp with a spoon in a bowl, add the chili sauce, a little salt, squeeze the lime juice. Mix everything well.
4. Heat a frying pan with olive oil, lay out slices of bread and fry them for 1-2 minutes on each side.
5. Break the eggs into boiling water and cook for 2-3 minutes. The protein should turn white, and the yolk should remain liquid inside. Carefully remove the poached eggs from the pan and put them on a paper towel to absorb excess moisture.
6. Spread avocado toast, place on large plates (two toasts for each). Divide the tomatoes into two portions. Put poached eggs in plates, sprinkle with ground black pepper on top.
Have a delicious breakfast and have a great day!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Avocado - 208 kcal/100g
- Ground black pepper - 255 kcal/100g
- Lime - 16 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- White bread - 266 kcal/100g
- Chili sauce - 98 kcal/100g
