Egg Recipe
Description
This vibrant breakfast dish combines the richness of poached eggs with the creamy texture of sliced avocado and the tangy kick of reduced-fat feta. The addition of fresh spring onions and a squeeze of lime juice brightens the flavors, creating a perfect balance of savory and zesty notes. Served on warm, toasted English muffins, this meal is both satisfying and visually appealing. It is an excellent choice for a quick weekday brunch or a leisurely weekend morning. The combination of soft, runny yolks and crunchy muffins provides a delightful contrast in every bite. Simple to assemble yet elegant enough for guests, this recipe utilizes pantry staples to deliver a gourmet experience at home. Enjoy it as a standalone meal or pair it with fresh fruit for a complete breakfast spread.Ingredients
Directions
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Bring a pot of water to a gentle simmer for poaching the eggs.
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Poach the eggs in the simmering water until whites are set but yolks are still runny, about 3-4 minutes.
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While eggs cook, toast the English muffins until golden brown.
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Slice the avocado and arrange slices on each toasted muffin half.
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Crumble the reduced-fat feta cheese over the avocado slices.
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Sprinkle the thinly sliced spring onions over the feta.
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Drain the poached eggs and place one on top of each assembled muffin.
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Drizzle fresh lime juice over the eggs and avocado.
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Serve immediately while warm.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 120.2kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 4.3g22%
- Cholesterol 109.0mg37%
- Sodium 312.3mg14%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 0.7g3%
- Sugars 3.0g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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