By Brady Starr
Bring a small pot of water to a gentle simmer over medium heat. Add 1 tsp of vinegar (this helps the egg hold its shape).
Crack the egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slowly slide the egg into the simmering water. Cook for about 3-4 minutes for a runny yolk.
While the egg is poaching, toast the slice of whole-grain bread to your desired level of crispiness.
In a small bowl, mash the ripe avocado with a fork. Add lemon juice, salt, and pepper, mixing until smooth and creamy.
Spread the mashed avocado mixture evenly over the toasted bread.
Top the avocado toast with halved cherry tomatoes and crumbled feta cheese.
Remove the poached egg from the water with a slotted spoon and place it gently on top of the prepared toast.
Drizzle with a little olive oil and sprinkle with chili flakes for some heat, if desired.
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By Brady Starr
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features Whole-grain bread, Ripe avocado, Cherry tomatoes and other delicious ingredients. Contains 350 calories total.
Bring a small pot of water to a gentle simmer over medium heat. Add 1 tsp of vinegar (this helps the egg hold its shape).
Crack the egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slowly slide the egg into the simmering water. Cook for about 3-4 minutes for a runny yolk.
While the egg is poaching, toast the slice of whole-grain bread to your desired level of crispiness.
In a small bowl, mash the ripe avocado with a fork. Add lemon juice, salt, and pepper, mixing until smooth and creamy.
Spread the mashed avocado mixture evenly over the toasted bread.
Top the avocado toast with halved cherry tomatoes and crumbled feta cheese.
Remove the poached egg from the water with a slotted spoon and place it gently on top of the prepared toast.
Drizzle with a little olive oil and sprinkle with chili flakes for some heat, if desired.
Calories per Serving: 350
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