Avocado Poached Egg and Watercress Sandwich

Reap all the nutritional benefits of this delicious Avocado Poached Egg and Watercress Sandwich (toasted, open-face)!

Avocado Poached Egg and Watercress Sandwich-2

This Avocado Poached Egg and Watercress Sandwich is a great way to start your day on the right foot There are so many nutrients in this open-faced sandwich, your body will thank you!

You already know that avocado is a healthy fat, containing 20 different vitamins and minerals including 26% Vitamin K! But did you know, watercress has numerous health benefits as well, one of which helps regulate your metabolic rate. So why not get a dose of nutrients and deliciousness with this amazing Avocado Poached Egg and Watercress Sandwich!

Avocado Poached Egg and Watercress Sandwich

Avocado Poached Egg and Watercress Sandwich

1 avocado
1/2 teaspoon fresh lemon juice
salt and pepper to taste
1-2 slices whole grain bread, lightly toasted
1/2 cup lightly packed watercress sprigs
Extra-virgin olive oil, for drizzling
1/2 teaspoon white vinegar
1 large egg

Halve avocado, remove pit, and cut into slices on plate.

Squeeze lemon juice and sprinkle salt and pepper on top of avocado slices.

Toast bread and place watercress and avocado slices on top. Drizzle with oil.

To poach your egg, bring 1 1/2 inches of water to a simmer in a deep skillet over medium-high heat (use a skillet like these here).

Stir in vinegar.

Crack egg into a small bowl.

Holding bowl just above surface of water, gently pour egg into skillet.

Repeat with remaining 2 eggs.

Poach egg, undisturbed, just until the white is firm and yolk is still runny, about 4 minutes (for firmer yolk, poach 1 to 2 minutes more).

Carefully remove egg from water with a slotted spoon, allowing excess water to drain off.

Place egg on watercress-topped toast slice. Season with salt and pepper.

Adapted from Martha Stewart