2 slices of Whole Grain Bread
2 Island Fresh eggs
8-10 sprigs of fresh watercress
Salt and pepper to taste
1 whole garlic clove, cut in half
Brush the bread with olive oil and toast on an open face grill. Rub the surface of the toast with cut garlic clove, then cut diagonally, and set aside.
Poach the two eggs, and remove from water using a slotted spoon. Drain on a clean, dry towel.
Dress the watercress with olive oil, a squeeze of lemon, and salt and pepper to taste.
Arrange toast on a plate, add the watercress and poach eggs.
You can also add sliced avocado, fresh tomato, a dollop of plain yogurt or even sliced strawberries.