POACHED EGGS WITH AVOCADO, MUSHROOM, TOMATO+LEAFY GREEN

Ingredients:

2 grams Coconut Oil Spray ,2 cups Water + 2 eggs ,1tsp vinegar, 1  Garlic clove, 2 small mushrooms sliced, 1/4 tsp sea salt, 1 slice  sourdough bread ,8 tomatoes cherry, ½ Avocado (medium, sliced), 1/4 Lime (juiced), 1/2 tsp turmeric, 1/4 tsp pepper, handful of green leafy salad +1/2 tsp pomegranate molasses.

Preparation:

1.Heat a cast iron skillet over medium heat. Spray it with coconut  oil.

2.Add sliced mushroom with clove garlic sliced +salt and tomatoes cherry .

3.Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.

Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around – there should only be small bubbles rising. Cook for 3-4 mins, until the white is cooked through.

4.Add sliced  avocado on the bread slice, pouched eggs, and turmeric +pepper .

Top with mushrooms, tomato cherry,green leafy salad  squeeze the lime over top + pomegranate molasses.

Enjoy!!!