By Sasha Gordanier
Start by bringing a small saucepan with 1 liter of water and 1 tablespoon of vinegar to a gentle simmer over medium heat.
While the water is heating up, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add 1 teaspoon of lemon juice, a pinch of salt, and black pepper to taste. Mash until smooth.
Halve the cherry tomatoes and set them aside.
Once the water is simmering, crack each egg into a small cup and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
While the eggs are poaching, heat 1 teaspoon of olive oil in a pan over medium heat. Lightly toast the slices of whole-grain bread until golden brown.
Spread the mashed avocado evenly over each slice of toasted bread.
Arrange the halved cherry tomatoes over the avocado toast.
Once the eggs are done, remove them from the water with a slotted spoon, allowing the excess water to drip off.
Place a poached egg on top of each slice of avocado toast. Sprinkle with additional salt and black pepper to taste if desired.
Serve immediately and enjoy your Avocado Toast with Poached Eggs and Cherry Tomatoes.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features Whole-grain bread, Ripe avocado, Large eggs and other delicious ingredients. Contains 450 calories total.
Start by bringing a small saucepan with 1 liter of water and 1 tablespoon of vinegar to a gentle simmer over medium heat.
While the water is heating up, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add 1 teaspoon of lemon juice, a pinch of salt, and black pepper to taste. Mash until smooth.
Halve the cherry tomatoes and set them aside.
Once the water is simmering, crack each egg into a small cup and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
While the eggs are poaching, heat 1 teaspoon of olive oil in a pan over medium heat. Lightly toast the slices of whole-grain bread until golden brown.
Spread the mashed avocado evenly over each slice of toasted bread.
Arrange the halved cherry tomatoes over the avocado toast.
Once the eggs are done, remove them from the water with a slotted spoon, allowing the excess water to drip off.
Place a poached egg on top of each slice of avocado toast. Sprinkle with additional salt and black pepper to taste if desired.
Serve immediately and enjoy your Avocado Toast with Poached Eggs and Cherry Tomatoes.
Calories per Serving: 450
Your Rating:
