By Sydney Battle
Bring a saucepan of water to a simmer for poaching the eggs.
Halve the avocado and remove the pit. Scoop the flesh into a bowl.
Mash the avocado with a fork until smooth. Add 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1/2 tablespoon lemon juice. Mix well.
Slice the cherry tomatoes in half.
Toast the whole-grain bread slices to your desired level of crispness.
Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and slide each egg, one at a time, into the water. Poach for 3-4 minutes.
Remove the poached eggs with a slotted spoon and drain on a paper towel.
Spread the mashed avocado evenly onto each slice of toast.
Top the avocado toast with sliced cherry tomatoes.
Place a poached egg on top of each piece of toast and season with additional salt and pepper to taste.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features whole-grain bread, avocado, eggs and other delicious ingredients. Contains 450 calories total.
Bring a saucepan of water to a simmer for poaching the eggs.
Halve the avocado and remove the pit. Scoop the flesh into a bowl.
Mash the avocado with a fork until smooth. Add 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1/2 tablespoon lemon juice. Mix well.
Slice the cherry tomatoes in half.
Toast the whole-grain bread slices to your desired level of crispness.
Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and slide each egg, one at a time, into the water. Poach for 3-4 minutes.
Remove the poached eggs with a slotted spoon and drain on a paper towel.
Spread the mashed avocado evenly onto each slice of toast.
Top the avocado toast with sliced cherry tomatoes.
Place a poached egg on top of each piece of toast and season with additional salt and pepper to taste.
Calories per Serving: 450
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