Poached egg on toast
The classic poached egg on toast gets a low-calorie makeover. Each serving provides 200kcal.
By Fiona Hunter
Ingredients
- 1 medium free-range egg
- 30g/1oz slice wholemeal or granary bread
- salt and freshly ground black pepper
- 1 small banana (75g/2½oz peeled weight), to serve
Method
Bring a small saucepan of water to a rapid boil. Whisk the water to create a vortex then crack the egg into the centre and cook for 3 minutes. Remove the egg with a slotted spoon and place into a bowl of iced water.
Meanwhile, toast the bread.
Place the poached egg onto the toast and season with salt and pepper. Serve with the banana.
Summer
Recipes
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