Poached Egg

+ avocado toast

3 cups (60 gr) fresh spinach

1 cup (40 gr) fresh basil

15 cherry tomatoes - halved

2 tbsp olive oil

1 tbsp balsamic vinegar

1 frozen basil cube

salt + pepper

multigrain bread

1 avocado – pitted and halved

2 tbsp white wine vinegar

2 eggs - free-range organic

Combine olive oil, balsamic vinegar, frozen basil cube and a pinch of salt in a large mixing bowl.

Stir in the spinach, fresh basil and tomatoes.

Toast 2 slices of multigrain bread.

Scoop out the avocado flesh. Mash on a plate with a fork.

Season to taste with salt and pepper and spread on the toasts.

Bring a large pot of water to a boil. Add the white wine vinegar and 1 tbsp salt.

Reduce the heat to low.

Crack one egg at a time into a small bowl and drop into the water in a quick motion.

Let cook undisturbed for 5 minutes. Scoop the eggs out with a slotted spoon.

Gently place on the avocado toasts. Season to taste and serve with a side of spinach salad.