By Chef
Bring a medium pot of water to a gentle simmer. Add a pinch of salt and a splash of vinegar to the water to help the egg whites coagulate quickly.
Crack each egg into a separate small bowl or ramekin. This makes it easier to slide the eggs into the water.
Create a gentle whirlpool in the water using a spoon, then carefully slide one of the eggs into the center. Cook for about 3-4 minutes for a runny yolk, or a little longer for a firmer yolk. Repeat for the remaining eggs, cooking one at a time.
While the eggs are poaching, slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Add salt and pepper to taste and mash with a fork until you achieve your desired consistency.
Toast the slices of whole grain bread until golden brown.
Spread a generous layer of mashed avocado onto each slice of toast.
Once the eggs are poached, remove them with a slotted spoon and let them drain briefly on a paper towel to remove excess water.
Top each avocado toast with a poached egg, and season with additional salt, pepper, and red pepper flakes to taste.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features ripe avocados, whole grain bread, eggs and other delicious ingredients. Contains 350 calories total.
Bring a medium pot of water to a gentle simmer. Add a pinch of salt and a splash of vinegar to the water to help the egg whites coagulate quickly.
Crack each egg into a separate small bowl or ramekin. This makes it easier to slide the eggs into the water.
Create a gentle whirlpool in the water using a spoon, then carefully slide one of the eggs into the center. Cook for about 3-4 minutes for a runny yolk, or a little longer for a firmer yolk. Repeat for the remaining eggs, cooking one at a time.
While the eggs are poaching, slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Add salt and pepper to taste and mash with a fork until you achieve your desired consistency.
Toast the slices of whole grain bread until golden brown.
Spread a generous layer of mashed avocado onto each slice of toast.
Once the eggs are poached, remove them with a slotted spoon and let them drain briefly on a paper towel to remove excess water.
Top each avocado toast with a poached egg, and season with additional salt, pepper, and red pepper flakes to taste.
Calories per Serving: 350
Your Rating:
