Avocado and Poached Egg Toast
2 eggs 1 avocado peeled and cut into slices 2 teaspoons pumpkin seeds 2 teaspoons chia seeds 1 slice wholemeal bread
Fill a small pan just over one third full with cold water and bring it to the boil. Add the vinegar and turn down to simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen towels. Peel avocado, slice down the middle and scoop out the flesh and chop into slices.
500ml of lemon/cucumber water
500ml of lemon/cucumber water 1 banana/1 apple
3 amino acid tablets Top Tip – Keep water cool in the fridge for maximum refreshment