Eggsploring with breakfast! (#SayNoToSugar)

08 Sep


This may sound silly, but I’ve always had a bit of a phobia around poaching eggs. Growing up, we were a boiled or fried egg type of house. I can’t ever remember my mum poaching an egg. Poached eggs were something you ate out. In fancy hotels or cafes. So I guess that’s where it all started. And at a restaurant this friend (who is a chef) announced it was the simplest thing to do and exactly how to do it! So I came home and tried it… and Voila’ I had the perfectly poached egg in a few minutes!!!!! And the best thing is its healthy, its easy as 1-2-3, takes no time to get ready and above all it is Eggscitingly, Eggsotically, Eggsquisitely (you get the picture…) delicious!!! So here’s what I had on Sunday…



½ Ripe Avocado
1garlic clove, finely chopped
Feta Cheese
Juice of ½ lemon
Salt (Himalayan) and pepper
2 eggs (poached)
Cherry Tomatoes, Button Mushrooms, Dill & Chives to garnish


Avocado Smash: Scoop the avocado flesh into a bowl and add the feta, garlic, lemon juice, Himalayan salt and pepper to taste. Mash the avocado mixture and mix well.

Poached eggs: Bring a pot of water to boil with Apple Cider Vinegar (it helps to keep the eggs white and in one piece). Turn off the heat. Break the eggs separately in two pieces of muslin cloth and immerse in the boiled water for a couple of minutes. When the whites are set but the yolks are still runny, your perfectly poached eggs are ready to go..

Ezekiel bread: is made from a combination of lentils, beans, millet and wheat. You can make it at home or buy it! (I just buy it 🙂 ). Toast the bread while you poach the eggs.

Tomatoes & Mushrooms: Sautee in a tsp of butter till slightly golden. This is totally optional! 

To prepare this combo, just place a healthy serving of the avocado smash on the toasted bread and gently open the piece of muslin so the egg sits nicely on top. If it breaks… don’t worry, it looks prettier 🙂 Sprinkle on a little pepper dill and/or chives and serve with a sauteed cherry tomatoes and button mushrooms on the side!!!

 All up it takes less than 10 minutes, keeps you full forever, is sugar free and gluten free!!!! You can’t ask for more!


You could replace the bread with Pumpernickel or Rye Bread. The first time I had it on Focaccia which was yummy too, but is not sugar free 🙂




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Posted by on September 8, 2015 in Smart Cooky


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