Poached eggs, bacon and avocado on English muffins


  • 4 English muffins
  • 3 ripe avocados
  • 8 eggs
  • 250g back bacon
  • 1 bag mixed salad leaves
  • 50ml white wine vinegar
  • 1 lemon 


  • Grill the bacon on high heat until crispy on both sides. Once cooked, leave to one side.
  • Boil 2 litres of water in a large saucepan with the white wine vinegar.
  • Halve the avocados, removing the stone and spooning the flesh into a bowl. Squeeze the juice of 1 lemon over the avocado with a pinch of salt and pepper, mash together.
  • Crack the eggs into the boiling water and cook on
    high heat for 2 minutes, longer if you prefer hard-boiled. You can do this in two rounds if you only have a small saucepan.
  • Meanwhile, slice the muffins in half and lightly toast.
  • Remove the eggs from the water with a large spoon onto a plate with a paper towel to absorb some moisture.
  • Build the muffins with the avocado mixture, salad leaves and bacon.
  • Top each half of the muffins with a poached egg and season with salt and pepper.

36g carbs    |    26 fat   |   25g protein