NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

2 slices sourdough bread

1 cup cherry tomatoes

0.25 cup red onion

1 tbsp extra virgin olive oil

0.25 whole avocado

1 oz feta cheese

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Fill a medium saucepan with water and bring it to a very gentle simmer over medium-low heat without adding any vinegar.

• 2

  Place a small non-stick skillet over medium heat with the extra virgin olive oil.

• 3

  Add the diced red onion and halved cherry tomatoes to the skillet, sautéing for about 5-7 minutes until the tomatoes soften and blister.

• 4

  Stir in the dried oregano, sea salt, and black pepper, then remove from the heat and cover to keep warm.

• 5

  Crack each egg individually into a small ramekin, then carefully slide them into the simmering water one by one.

• 6

  Poach the eggs for 3 to 4 minutes until the whites are opaque and set but the yolks remain soft and runny.

• 7

  While the eggs are poaching, toast the sourdough slices until they are crisp and golden, then top with the creamy sliced avocado.

• 8

  Place the toasted sourdough on a plate and top with the warm herbed tomato and onion mixture.

• 9

  Use a slotted spoon to lift the poached eggs from the water, blot them gently with a paper towel to remove excess moisture, and place them on top of the tomatoes.

• 10

  Garnish with crumbled feta cheese and freshly chopped parsley and serve immediately.