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.