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Avo Toast with Poached Eggs and Stewed Veggies


2 eggs, poached

1/4 white onion, diced

Optional garlic, 1 clove sliced

1 cup grated zucchini

1 tomato, diced

1/2 cup mushrooms, diced

1/4 tsp nutmeg

1/4 tsp black pepper

1/2 avocado, sliced

2 slices whole grain whole wheat bread, toasted (I prefer a sprouted wheat like Ezekiel or Silver Hills)


Fill a saucepan with 3 cups of water. Mix 1 tsp vinegar into the water. Set the water to boil. When the water boils, carefully crack the eggs and ease into the water. Boil until poached to desired doneness, about 3 minutes for a runny yolk.


In a separate pan, fry the onion with no oil until slightly browned. Add a few tablespoons of water to lift the browned sugars off the pan, then add the remaining ingredients through to the black pepper. Stew covered for 5 to 10 minutes, or until desired.

Lay the sliced avocado on toasted bread, then the poached eggs. Serve with the vegetables on the side.

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