Creamy Avo Whip with Poached Eggs

Ingredients: (Makes 1)

Eggs 2
Salad Tomato 1 small
Avocado 1 small
Low Fat Cottage Cheese 80g or 2.8oz
Cherry Tomato 3 single
Microgreens handful
Lemon Juice 1 lemon
Black Pepper a twist
Chilli Flakes pinch (optional)

Instructions:

In a food processor, combine the avocado, low-fat cottage cheese, and the juice
of half a lemon. Blend until you achieve a smooth, creamy consistency. This will be
the base of your dish.

Cut the large tomato in half and place it on a heated grill, cut side down. Grill until
it’s charred to your liking, then set aside.

Bring a pot of water to a gentle simmer. Crack one egg into a small bowl, then
carefully slide it into the simmering water. Repeat with the second egg. Cook for
about 4 minutes for a runny yolk, then remove with a slotted spoon and drain on a
paper towel.

Spread the creamy avocado mixture onto your serving plate. Arrange the
poached eggs and grilled tomato halves on top.

Scatter microgreens and cherry tomatoes around the eggs and tomato, providing
a fresh, colorful contrast.

To finish, sprinkle with chilli flakes and freshly ground black pepper, adjusting to
taste.

Nutrition Facts: