By Brady Starr
Bring a small saucepan of water to a gentle simmer and add 1 tsp of vinegar.
Crack the egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes, until the white is set but the yolk is still runny.
Remove the poached egg with a slotted spoon and let drain on a paper towel.
Toast the slice of whole-grain bread until golden brown and crisp.
In a small bowl, mash the ripe avocado with the back of a fork. Mix in lemon juice, salt, and pepper until smooth.
Spread the avocado mixture evenly over the toasted bread.
Top with halved cherry tomatoes and sprinkle crumbled feta on top.
Place the poached egg on top of the avocado toast, and sprinkle with a pinch of chili flakes, if using.
Serve immediately, enjoying the creamy avocado, juicy tomatoes, tangy feta, and runny egg yolk.
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By Brady Starr
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features Whole-grain bread, Cherry tomatoes, Feta and other delicious ingredients. Contains 350 calories total.
Bring a small saucepan of water to a gentle simmer and add 1 tsp of vinegar.
Crack the egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes, until the white is set but the yolk is still runny.
Remove the poached egg with a slotted spoon and let drain on a paper towel.
Toast the slice of whole-grain bread until golden brown and crisp.
In a small bowl, mash the ripe avocado with the back of a fork. Mix in lemon juice, salt, and pepper until smooth.
Spread the avocado mixture evenly over the toasted bread.
Top with halved cherry tomatoes and sprinkle crumbled feta on top.
Place the poached egg on top of the avocado toast, and sprinkle with a pinch of chili flakes, if using.
Serve immediately, enjoying the creamy avocado, juicy tomatoes, tangy feta, and runny egg yolk.
Calories per Serving: 350
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