Poached egg and avocado bagel

Ingredients

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Cherry tomatoes

  Red, ripe, raw, year round average

  6 cherry tomato or 102g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Bagels

  Plain, enriched, with calcium propionate (includes onion, poppy, sesame)

  1 medium bagel or 105g

• Limes

  Raw

  ⅛ fruit or 8g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a pan of water to boil. Use the back of a wooden spoon to stir in a circular motion to create a vortex.
2. Crack each egg, one by one, into a cup then gently pour into the vortex. Cook until the egg is white throughout. Remove with a slotted spoon onto kitchen paper to remove any excess water.
3. Pop the grill on a medium heat. Place cherry tomatoes on a tray with a drizzle of olive oil, then place under the grill. Halve your bagels then slide under the grill to toast.
4. In the meantime, halve and de-stone the ripe avocado then spoon out the flesh into a bowl. Use a fork to mash and add a small squeeze of lime and black pepper.
5. Serve the mashed avocado and cherry tomatoes on top of the toasted bagel, alongside the grilled cherry tomatoes.