Avocado Toast with Poached Egg
A simple and delicious breakfast or brunch recipe featuring creamy avocado spread on crunchy toast, topped with a perfectly poached egg. It's packed with healthy fats and protein for a nourishing start to your day.
Ingredients
- 2 slices of whole-grain bread or your favorite toast
- 1 ripe avocado
- 2 large eggs
- 1 tbsp white vinegar optional, for poaching eggs
- 1 tsp lemon juice
- Salt and pepper to taste
- 1 tbsp olive oil optional, for drizzling
- Red chili flakes microgreens, or everything bagel seasoning (optional, for garnish)
Instructions
Toast the Bread :
- Toast the slices of bread to your desired crispiness. Set aside.
Prepare the Avocado Spread :
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork, mix in lemon juice, and season with salt and pepper to taste.
Poach the Eggs :
- Bring a pot of water to a gentle simmer and add a splash of vinegar (optional).
- Crack each egg into a small bowl and carefully slide it into the simmering water.
- Cook for 3–4 minutes for a runny yolk or longer for a firmer yolk.
- Remove the eggs with a slotted spoon and let them drain on a paper towel.
Assemble the Toast :
- Spread the mashed avocado generously onto each slice of toast.
- Place a poached egg on top of the avocado spread.
Garnish and Serve :
- Sprinkle with red chili flakes, microgreens, or everything bagel seasoning for added flavor and texture.
- Drizzle with olive oil if desired. Serve immediately.
Notes
- For a vegan version, replace the egg with roasted chickpeas or grilled tofu.
- Experiment with toppings like smoked salmon, cherry tomatoes, or feta cheese for variation.
- Stale bread works great for toast; it crisps up beautifully.
Nutrition
Calories: 300kcalCarbohydrates: 20gProtein: 10gFat: 18gFiber: 7g
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