By Linga Parvathiii
Bring a medium-sized pot of water to a gentle simmer and add 1 tablespoon of white vinegar. Crack the eggs into small bowls.
Stir the water gently to create a whirlpool, then gently slide each egg into the center of the whirlpool one at a time. Poach them for about 3-4 minutes until the whites are set but the yolks remain runny.
While the eggs are poaching, mash the ripe avocado in a small bowl. Add the juice of half a lemon, a pinch of salt, and pepper. Mix well.
Toast the whole-grain bread slices until golden brown.
Spread the mashed avocado mixture evenly on the toasted bread slices.
Carefully remove the poached eggs with a slotted spoon, letting any excess water drain off. Place one poached egg on each avocado-topped toast.
Drizzle each toast with a touch of olive oil, sprinkle with chili flakes, and add additional salt and pepper to taste if desired.
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This Breakfast Brunch Healthy recipe is ready in 20 minutes and features Whole-grain bread, Ripe avocado, Egg and other delicious ingredients. Contains 350 calories total.
Bring a medium-sized pot of water to a gentle simmer and add 1 tablespoon of white vinegar. Crack the eggs into small bowls.
Stir the water gently to create a whirlpool, then gently slide each egg into the center of the whirlpool one at a time. Poach them for about 3-4 minutes until the whites are set but the yolks remain runny.
While the eggs are poaching, mash the ripe avocado in a small bowl. Add the juice of half a lemon, a pinch of salt, and pepper. Mix well.
Toast the whole-grain bread slices until golden brown.
Spread the mashed avocado mixture evenly on the toasted bread slices.
Carefully remove the poached eggs with a slotted spoon, letting any excess water drain off. Place one poached egg on each avocado-topped toast.
Drizzle each toast with a touch of olive oil, sprinkle with chili flakes, and add additional salt and pepper to taste if desired.
Calories per Serving: 350
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