avo mushroom toasts
poached egg salad
Mash the avocado using a fork, and mix it with the freshly squeezed lemon juice and a pinch of salt and pepper.
Spread it over the whole grain bread and top with mushrooms and sunflower seeds.
Cook the pasta according to the package instructions.
Once ready, drain them and mix them with the basil pesto.
Meanwhile, cut the mozzarella, feta, and tomato into cubes.
Toast the feta for 2-3 minutes. This is optional, I just love the taste of toasted feta.
Thinly slice the low-fat prosciutto and the avocado.
Toss all of them in a bowl, mix them nicely and dig in.
Slice the cucumber and the radishes into thin circles.
Mix them in a salad bowl together with the arugula salad, and drizzle olive oil and lemon juice.
Now let’s get to the eggs.
Bring a pan of water filled at least 5cm deep to a simmer. Don’t add any salt, just a teaspoon of vinegar.
Crack your egg into a small bowl.
Stir the water to create a gentle whirlpool and slowly tip the egg into the center.
Make sure the heat is low enough not to throw the egg around.
Cook for 3-4 minutes or until the white is set.
Once the two eggs are poached, add the on top of the salad.
Season with salt and pepper and dig in.
Mix all of the ingredients into a blender or food processor.
Pour the mixture into a glass or a jar, and let it rest in the fridge for at least 20-30 minutes before digging in.