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Poached egg and avocado muffin

Make brunch the star of the day with this gorgeous egg and avo combination

  • SERVES
    1
  • PREP
    5 minutes
  • COOK
    5 minutes
*Pregnant women, the elderly, babies and toddlers are advised to eat eggs showing the British Lion stamp if eating raw or partially cooked eggs.

Ingredients

  • 2 eggs
  • 65g wholemeal English muffin, halved
  • ½ avocado

Method

  1. Half-fill a large frying pan with water and bring to a gentle simmer. One by one, carefully crack in the eggs and cook for 2-3 minutes, or until poached to your liking. Remove from the pan with a slotted spoon.
  2. While the eggs are cooking, toast the muffin and roughly mash the avocado.
  3. Spread the avocado over the muffin halves and top each one with a poached egg. Add a twist of black pepper and tuck in!

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This website has been created in partnership by Slimming World and The Royal College of Midwives and is hosted by Slimming World.

Please talk to your midwife or GP for personal support and advice. We recommend you always follow any specific advice you have been given by a health care professional and talk to your midwife or GP if you have any concerns.

Note: in our pregnancy and breastfeeding materials, we refer to women, mums-to-be and expecting mums. Please take this to include people of any gender identity who are a new parent or are expecting a baby. Likewise, where we use the term parent, we include anyone who has the main responsibility for caring for a child.