Here is a great idea for a low calorie great tasting breakfast or light lunch.

Simply poach an egg, sliced some bread and avocado, kale or spinach put together and serve for a delicious light lunch meal.

 

  • Servings: 6
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25

Ingredients:

1 Loaf Pumpernickel Bread
1-2 Avocado, sliced
Fresh Spinach Leaves
6 Fresh Eggs
Vinegar
Salt
Ground Black Pepper

Directions:

In a pan of simmering water, add a small dash of vinegar. Crack eggs individually into a cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first and leave it to cook for three minutes. Remove egg with a slotted spoon, cutting off any wispy edges. Drain onto a kitchen plate lined with paper towel. Season eggs with salt and pepper to taste. Slice the bread. Rinse the spinach and pat dry with a paper towel. Layer the sliced bread with spinach, avocado, and top with egg. Serve.

Source: Poached Egg Open Face Sandwich | Better Recipes