2 very fresh eggs
2 tablespoons of Neapolitan Herb Balsamic Vinegar
2 pieces sprouted or whole grain bread
handful of greens spinach/chard/arugula etc
salt and pepper
Crack the eggs into individual small dishes and set aside while the water is heating.
In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce.
Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference.
While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice). Plate the toast and spread the mashed avocado equally on each slice.
When the eggs are cooked, lift them out of the water with a slotted spoon. Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction - Add pepper flakes for a kick .