Breakfast pancakes with avocado and egg

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the rye flour and wheat flour, then put them in a mixing bowl with the baking powder, oil, egg, salt and sugar. Slowly stir in the milk to make a smooth batter.

2. 02

   Heat oil in a frying pan on the hob. Use a ladle or spoon to add enough batter for a pancake to the hot pan.

3. 03

   Cut the avocado into wedges, drizzle with lemon juice to prevent browning and sprinkle with a little salt.

4. 04

   Allow the underside of the pancake to start cooking, then reduce the heat and arrange the wedges from half an avocado on top in a fan. Once the batter has set on top, turn the pancake over and cook until done.

5. 05

   Meanwhile, bring the water for the poached eggs to boiling point and add the vinegar. Crack the eggs individually into a small cup, keeping the yolks intact so they do not mix with the whites.

6. 06

   Stir the boiling water with a whisk until a whirlpool forms.

7. 07

   Carefully slide the eggs into the gently boiling, swirling water one after another. The movement draws the whites upwards to enclose the yolks. Leave each egg to poach for about 5 minutes, then carefully lift it out with a slotted spoon. Meanwhile, cook the pancakes with the avocado.

8. 08

   Place the egg on the pancake, add the cream cheese and garnish with a little cress.