By Light Darko
Start by preparing the avocado mixture. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mash the avocados with a fork until creamy and set aside.
Toast the slices of whole grain bread until golden brown and crispy, around 2-3 minutes either in a toaster or under a broiler. Set aside.
Fill a medium saucepan with 4 cups of water and bring it to a gentle simmer. Add 1 tablespoon of vinegar to help the eggs hold their shape (optional).
Crack each egg separately into a small bowl. Carefully slide each egg into the simmering water. Let the eggs poach for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.
Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain excess water.
Spread the mashed avocado evenly onto each slice of toasted bread.
Place one poached egg onto each slice of avocado toast.
Sprinkle red pepper flakes on top of each toast for a little kick, dividing the 1/4 teaspoon evenly among the four pieces.
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This Breakfast Brunch recipe is ready in 20 minutes and features ripe avocados, whole grain bread, eggs and other delicious ingredients. Contains 380 calories total.
Start by preparing the avocado mixture. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mash the avocados with a fork until creamy and set aside.
Toast the slices of whole grain bread until golden brown and crispy, around 2-3 minutes either in a toaster or under a broiler. Set aside.
Fill a medium saucepan with 4 cups of water and bring it to a gentle simmer. Add 1 tablespoon of vinegar to help the eggs hold their shape (optional).
Crack each egg separately into a small bowl. Carefully slide each egg into the simmering water. Let the eggs poach for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.
Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain excess water.
Spread the mashed avocado evenly onto each slice of toasted bread.
Place one poached egg onto each slice of avocado toast.
Sprinkle red pepper flakes on top of each toast for a little kick, dividing the 1/4 teaspoon evenly among the four pieces.
Calories per Serving: 380
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