Description
Start your day with a delicious and nutritious breakfast by making this Avocado Toast with Poached Eggs. Creamy mashed avocado on crispy toast topped with perfectly poached eggs, this dish is a breakfast favorite that is both satisfying and healthy.
Ingredients
Scale
For the Avocado Toast:
- 2 slices of whole grain or sourdough bread, toasted
- 1 ripe avocado, peeled and mashed
- 1 teaspoon lemon juice
- Salt and pepper to taste
For the Poached Eggs:
- 2 large eggs
- 1 tablespoon vinegar (for poaching water)
- Red pepper flakes or chili oil (optional)
- Fresh herbs (parsley, chives, or dill), for garnish
Instructions
- Prepare the Avocado Mixture: In a bowl, mash the avocado with lemon juice, salt, and pepper until creamy. Spread the mixture evenly over the toasted bread slices.
- Poach the Eggs: Bring a medium pot of water to a gentle simmer and add vinegar. Crack one egg into a small bowl, then gently slide it into the water. Repeat with the second egg. Cook for 3–4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and gently pat dry.
- Assemble: Place one poached egg on each avocado toast. Sprinkle with red pepper flakes or drizzle with chili oil if desired. Garnish with fresh herbs and serve immediately.
Notes
- For extra texture, top with sliced radishes or microgreens.
- Add feta, cherry tomatoes, or smoked salmon for variation.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 toast with egg
- Calories: 310
- Sugar: 2g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 190mg
