By Emily Grant
Cut the avocados in half, remove the pit and scoop the flesh into a bowl.
Add 1 tablespoon of lemon juice, salt, and pepper to taste into the bowl with the avocado. Mash everything together with a fork until smooth but slightly chunky.
Toast the whole-grain bread slices to your desired level of crispiness using a toaster.
Bring a pot of water to a gentle simmer. Add a pinch of salt to the water.
Crack an egg into a small bowl or cup, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
Use a slotted spoon to remove the eggs from the water and let them drain on paper towels.
Spread the mashed avocado mixture evenly on each slice of toasted bread.
Place a poached egg on top of each avocado-covered toast. Sprinkle with additional salt, pepper, and red pepper flakes if using.
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This Breakfast Brunch Quick Meal recipe is ready in 20 minutes and features ripe avocados, whole-grain bread, large eggs and other delicious ingredients. Contains 350 calories total.
Cut the avocados in half, remove the pit and scoop the flesh into a bowl.
Add 1 tablespoon of lemon juice, salt, and pepper to taste into the bowl with the avocado. Mash everything together with a fork until smooth but slightly chunky.
Toast the whole-grain bread slices to your desired level of crispiness using a toaster.
Bring a pot of water to a gentle simmer. Add a pinch of salt to the water.
Crack an egg into a small bowl or cup, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
Use a slotted spoon to remove the eggs from the water and let them drain on paper towels.
Spread the mashed avocado mixture evenly on each slice of toasted bread.
Place a poached egg on top of each avocado-covered toast. Sprinkle with additional salt, pepper, and red pepper flakes if using.
Calories per Serving: 350
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