Poached eggs with Avocado and Broccoli

Eggs are great in the morning. They are one of the best ways to start the day since they are packed with fiber and nutrients. Also, because the digesting process takes a while, it is not advisable to have them later in the day. Mixed with the rich oils and the good kind of fats avocado pride themselves with, and complemented by the antioxidant-rich broccoli, this makes for an exceptional breakfast, in almost no time!

Egg consumption, however, is tricky. They are best eaten in the morning, since it is difficult for the digestive system to do its work properly. Eggs are your best ally in your weight loss journey since they are packed with fibers. Therefore, egg should be eaten moderately, twice or thrice a week, along with fresh vegetables and spices, to accelerate the metabolism.
Broccoli on the other hand, is everyone’s favorite! Rich in antioxidants, broccoli have made their way to our heart through their incredible versatility and soft taste.

For the following recipe to be a success, make sure you use the freshest eggs possible.Otherwise, your perfectly round desired poached egg will more likely resemble a poached mess. Same taste, but point taken for the presentation.

Take a look.

You will need:

  1. 1 cup broccoli, thin-stemmed and cut in half
  2. ½ ripe avocado
  3. 4 organic, fresh eggs, fridge cold
  4. 1 tsp seeds (sunflower, flax seeds, pumpkin seeds)
  5. 1 tsp cold pressed rapeseed oil ( but extra virgin oil will do also)
  6. ½ tsp apple vinegar
  7. salt and pepper, to taste


  1. In a saucepan, bring water to a simmer. Watch it carefully. If it boils, simmer down again. Add a dash of vinegar to the water. Crack eggs individually in a cup. Use a spoon to create a whirlpool in the water to help the egg white wrap around the yolk.

Slowly lower the egg in the water, white first, and leave to cook for 3 minutes. Remember, if the eggs aren’t extra fresh, chances are your poached egg will not be perfect. Remove with a spoon and let soak on a paper towel. Nobody wants a soggy egg.

  1. In a large kettle or pan, bring water to boil and add the thin sliced broccoli. Add a pinch of salt and let cook for 2 minutes. They should not be cooked all the way to moist. Just a little tender and crunchy is what you’ll need. Set aside.
  2. Cut the avocado in half and use a spoon to take out the pulp. Use a fork to create a paste, but make sure it’s not too smooth. Mix with pepper, salt and the seeds.

By now, your eggs are dry and pretty.
Lay eggs and top with the avocado cream. Broccoli makes for a good salad and an added crunch


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