Oatbread with avocado and poached eggs

In a bowl Add Quaker® and rye oatmeal. It is very important that the yeast does not touch the salt, so sprink it at the Bowl edges, then add the sugar.

Form a center, add the yeast and then add the warm water from a little (2 cups of water approx for every 4 people) and mixing with the dried ingredients. It is important to go little so that it does not be stuck.

Knead for 10 minutes and carry the mold (oiled and flier) to let stand covered with a cloth for 30 minutes

After that time, bake at 180 degrees for 40 minutes.

When you are ready, remove yourself from the oven and cool to cut.

While cooling it prepares the avocado and the poached eggs.

For eggs poché: boil water in a pot not very wave and add a splash of vinegar.

Lowering the fire, pouring the eggs and scaling them (so that the clear one is curdled and totally involves the yolk) one after another for 3 mins. Remove them and let them drain.

Once ready to put an Avocado oats toast and on top of the egg and enjoy!.