Looking for something new for breakfast? No problem!This morning salad with avocado and poached egg will be perfect for a deliciously balanced breakfast as well as lunch and dinner! This poached egg and avocado breakfast salad has a crunchy, but creamy texture, which is accompanied by savory poached egg to top it all off.

Ingredients

• 1 avocado
• 2 large tomatoes
• 2 eggs
• 2 cups rucola
• 1 cup cilantro
• 4 tbsp olive oil
• 1 tsp salt
• Black ground pepper
• 4 tbsp vinegar
• 3 tbsp finally grated black olives

Preparation

1. Cut tomatoes into large cubes and avocado into small ones.
2. Add rucola, salt, pepper, olive oil and finely chopped cilantro, mix and place on a plate.
3. Cook poached eggs. Fill a large saucepan halfway with water and bring to a boil. Add 2 tablespoons of vinegar in each of 2 small bowls and crack an egg into each bowl. Using a large spoon start stirring the water rapidly, creating a well in the center. Carefully pour the egg into the center, while stirring carefully. Cook each egg for 2 – 3 minutes. Once cooked, remove egg with a slotted spoon and place on a paper towel.
4. Put eggs on a salad, sprinkle with grated black olives and serve.