By Drew Fatzinger
Start by toasting the whole grain bread in a toaster or on a skillet until golden brown and crispy.
While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados with a fork until smooth or leave just a few chunks for texture. Season with salt (1/2 teaspoon) and pepper (a pinch) to taste.
In a medium saucepan, bring about 3 inches of water to a gentle simmer. Crack the eggs into individual small bowls or ramekins. This will make it easier to add them to the water without breaking the yolk.
Once the water is simmering, create a gentle whirlpool in the water using a spoon. Carefully slide each egg from the bowl into the center of the whirlpool. This technique helps keep the egg whites together. Repeat for all eggs and poach for 3-4 minutes for a runny yolk or longer for a firmer yolk, depending on your preference.
While the eggs are poaching, spread the mashed avocado mixture evenly on each slice of toasted whole grain bread, making sure to cover the entire surface.
Once the eggs are done, use a slotted spoon to remove them from the water and let them drain briefly on a paper towel.
Top each slice of avocado toast with a poached egg. Sprinkle with additional salt, pepper, and red pepper flakes if desired for extra flavor.
Serve immediately and enjoy your delicious Avocado Toast with Poached Eggs!
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By Drew Fatzinger
This recipe is ready in 20 minutes and features Ripe Avocados, Whole Grain Bread, Eggs and other delicious ingredients. Contains 350 calories total.
Start by toasting the whole grain bread in a toaster or on a skillet until golden brown and crispy.
While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados with a fork until smooth or leave just a few chunks for texture. Season with salt (1/2 teaspoon) and pepper (a pinch) to taste.
In a medium saucepan, bring about 3 inches of water to a gentle simmer. Crack the eggs into individual small bowls or ramekins. This will make it easier to add them to the water without breaking the yolk.
Once the water is simmering, create a gentle whirlpool in the water using a spoon. Carefully slide each egg from the bowl into the center of the whirlpool. This technique helps keep the egg whites together. Repeat for all eggs and poach for 3-4 minutes for a runny yolk or longer for a firmer yolk, depending on your preference.
While the eggs are poaching, spread the mashed avocado mixture evenly on each slice of toasted whole grain bread, making sure to cover the entire surface.
Once the eggs are done, use a slotted spoon to remove them from the water and let them drain briefly on a paper towel.
Top each slice of avocado toast with a poached egg. Sprinkle with additional salt, pepper, and red pepper flakes if desired for extra flavor.
Serve immediately and enjoy your delicious Avocado Toast with Poached Eggs!
Calories per Serving: 350
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