By Blaire
Toast the wholegrain bread slices until crispy and golden brown. Set aside on serving plates.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until creamy but still slightly chunky.
Add the lemon juice, salt, and black pepper to the mashed avocado. Mix well to combine.
Fill a medium saucepan with water, bringing it to a gentle simmer. Add a small splash of vinegar if desired to help the egg whites coagulate more easily.
Crack the eggs into individual small bowls or ramekins. Gently slide two eggs at a time into the simmering water. Poach for about 3 minutes or until the whites are set, and the yolks are still runny. Use a slotted spoon to carefully remove them from the water, and drain on a paper towel. Repeat with the remaining eggs.
Spread the seasoned avocado generously over each slice of toasted bread.
Carefully place two poached eggs on top of each slice of avocado toast.
Sprinkle a pinch of chili flakes over the eggs for added flavor and a touch of heat.
Serve the avocado toast with the poached eggs immediately, with extra salt and pepper to taste if desired.
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This Breakfast Brunch Healthy Quick Meals recipe is ready in 20 minutes and features Wholegrain bread, Avocado, Eggs and other delicious ingredients. Contains 450 calories total.
Toast the wholegrain bread slices until crispy and golden brown. Set aside on serving plates.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until creamy but still slightly chunky.
Add the lemon juice, salt, and black pepper to the mashed avocado. Mix well to combine.
Fill a medium saucepan with water, bringing it to a gentle simmer. Add a small splash of vinegar if desired to help the egg whites coagulate more easily.
Crack the eggs into individual small bowls or ramekins. Gently slide two eggs at a time into the simmering water. Poach for about 3 minutes or until the whites are set, and the yolks are still runny. Use a slotted spoon to carefully remove them from the water, and drain on a paper towel. Repeat with the remaining eggs.
Spread the seasoned avocado generously over each slice of toasted bread.
Carefully place two poached eggs on top of each slice of avocado toast.
Sprinkle a pinch of chili flakes over the eggs for added flavor and a touch of heat.
Serve the avocado toast with the poached eggs immediately, with extra salt and pepper to taste if desired.
Calories per Serving: 450
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