By Sasha Gordanier
Start by poaching the eggs. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Crack each egg into a small bowl or ramekin.
Swirl the water with a spoon to create a whirlpool effect and gently slide the eggs in one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel to drain.
While the eggs are poaching, toast the whole-grain bread slices to your desired level of crispness.
In a small bowl, mash the avocado with a fork. Season with salt and pepper to taste.
Spread the mashed avocado evenly over the toasted bread slices.
Top each slice with the poached eggs.
Arrange the cherry tomatoes (halved) on top of or around the toast. Sprinkle with additional salt, pepper, and chili flakes if desired.
Serve immediately while warm.
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This Breakfast Brunch Healthy recipe is ready in 20 minutes and features whole-grain bread, cherry tomatoes, salt and other delicious ingredients. Contains 350 calories total.
Start by poaching the eggs. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Crack each egg into a small bowl or ramekin.
Swirl the water with a spoon to create a whirlpool effect and gently slide the eggs in one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel to drain.
While the eggs are poaching, toast the whole-grain bread slices to your desired level of crispness.
In a small bowl, mash the avocado with a fork. Season with salt and pepper to taste.
Spread the mashed avocado evenly over the toasted bread slices.
Top each slice with the poached eggs.
Arrange the cherry tomatoes (halved) on top of or around the toast. Sprinkle with additional salt, pepper, and chili flakes if desired.
Serve immediately while warm.
Calories per Serving: 350
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