By Nate Patrylak
Toast the whole grain bread slice until golden brown and crispy.
Cut the avocado in half, remove the seed, and scoop out the flesh into a bowl. Mash the avocado until smooth, then season with salt and pepper.
Bring a small pot of water to a gentle simmer. Add 1 teaspoon of vinegar (optional) to help the egg white coagulate. Crack the egg into a small bowl or ramekin.
Create a gentle whirlpool in the pot with a spoon and gently slip the egg into the center. Poach the egg for about 3-4 minutes, or until the white is set but the yolk is still runny.
Remove the poached egg with a slotted spoon and drain on a paper towel.
Spread the mashed avocado evenly over the toasted bread.
Place the poached egg on top of the avocado toast. Season with additional salt, pepper, and red pepper flakes, if desired.
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This Breakfast Brunch Vegetarian recipe is ready in 10 minutes and features whole grain bread, avocado, egg and other delicious ingredients. Contains 295 calories total.
Toast the whole grain bread slice until golden brown and crispy.
Cut the avocado in half, remove the seed, and scoop out the flesh into a bowl. Mash the avocado until smooth, then season with salt and pepper.
Bring a small pot of water to a gentle simmer. Add 1 teaspoon of vinegar (optional) to help the egg white coagulate. Crack the egg into a small bowl or ramekin.
Create a gentle whirlpool in the pot with a spoon and gently slip the egg into the center. Poach the egg for about 3-4 minutes, or until the white is set but the yolk is still runny.
Remove the poached egg with a slotted spoon and drain on a paper towel.
Spread the mashed avocado evenly over the toasted bread.
Place the poached egg on top of the avocado toast. Season with additional salt, pepper, and red pepper flakes, if desired.
Calories per Serving: 295
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