Avocado and Egg Breakfast Bagel
Prepare the ingredients in advance and this breakfast bagel takes just a few minutes to prepare! It’s full of fabulous essential nutrients and very tasty too. Low GI so will produce a slow release of sustainable energy over several hours to keep you sharp and focussed.
2 wholewheat bagels
1 ripe avocado pear
Juice of half a lemon
2 hard-boiled eggs
Black pepper to taste
Remove the skin and stone from the avocado pear. Place in a bowl and mash with a fork. Add the lemon juice and black pepper to taste.
Remove the shell from the hard-boiled eggs and place in a second bowl and mash coarsely. Season with black pepper to taste. Cover and refrigerate the avocado pear and egg mixtures until required. They will keep for about 24 hours in the fridge, so can be prepared in advance to save time.
When you are ready to prepare the bagel, cut each one in half and toast until golden brown.
Divide the avocado and egg mixtures between each bagel, as shown in the photo and serve.
Avocados contain mainly monounsaturated fat which help lower LDL cholesterol, maintain the integrity of your cells and help stabilise blood sugar levels.
Lemons are a rich source of vitamin C.
Eggs are a high-quality protein, containing all the essential amino acids and many nutrients involved in energy production.
Wholewheat is a nutritious, protein rich grain with good levels of B vitamins and essential minerals.
Black pepper promotes good digestion and has antibacterial properties.