Salsa with sun-dried tomatoes
First prepare the salsa. Chop finely the sun-dried tomatoes, onion, cloves of garlic and chilli. Set a small saucepan over medium-high heat, add the olive oil and chopped vegetables. Fry on a low heat for about 5 minutes. Add the balsamic vinegar and set aside. Season with salt and pepper to taste.
Toast the bread
Toast two slices of bread. Slice the avocado and drizzle it with freshly squeezed lemon juice to prevent oxidation.
Pour about 7-10 cm water into a wide medium pan. Set the pan over medium heat and bring to a light simmer (the water has to be around 80 - 90 °C / 175 - 195 °F). Crack one of your eggs into a coffee cup. Stir the water with a spoon to create a whirlpool. Tip the egg into the center of the swirling water. Cook for about 3 - 4 minutes just below the simmering point. Remove the eggs with a skimmer and serve immediately. To check if the eggs are done, remove one from the water with a spoon and give it a gentle push with a finger. The egg white should be nice and firm and the yolk still soft.TipAfter 2 minutes gently move the egg around the bottom of the pan to prevent the egg sticking to the pan.
Spread 1 tablespoon of the greek yogurt on a slice of bread. Add sliced avocado and poached egg. Add a teaspoon of salsa with sun-dried tomatoes, season to taste and enjoy. Bon appetite.