By Penny McDowell
Bring a small pot of water to a gentle simmer over medium heat. Add 1 tsp of vinegar to the water, which helps the egg whites coagulate quicker.
Crack the egg into a small bowl, being careful not to break the yolk.
Gently swirl the water in the pot to create a vortex, then carefully pour the egg from the bowl into the center of the vortex. Let it cook for about 3 minutes until the whites are set but the yolk remains runny.
Meanwhile, toast the whole-grain bread slice until golden and crispy.
Scoop out the avocado half into a bowl, and mash it with a fork. Squeeze a bit of lemon juice (from the 1/4 lemon) into the avocado, season with 1/4 tsp of salt and 1/4 tsp of pepper, then spread the avocado mixture evenly over the toasted bread.
Using a slotted spoon, carefully remove the poached egg from the water and place it on top of the avocado toast.
Drizzle 1/2 tsp of olive oil over the poached egg and avocado. Sprinkle with 1/4 tsp of chili flakes for a bit of heat.
Serve immediately and enjoy your delicious and nutritious Avocado Toast with Poached Egg!
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This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features Whole-grain bread, Chili flakes, Salt and other delicious ingredients. Contains 320 calories total.
Bring a small pot of water to a gentle simmer over medium heat. Add 1 tsp of vinegar to the water, which helps the egg whites coagulate quicker.
Crack the egg into a small bowl, being careful not to break the yolk.
Gently swirl the water in the pot to create a vortex, then carefully pour the egg from the bowl into the center of the vortex. Let it cook for about 3 minutes until the whites are set but the yolk remains runny.
Meanwhile, toast the whole-grain bread slice until golden and crispy.
Scoop out the avocado half into a bowl, and mash it with a fork. Squeeze a bit of lemon juice (from the 1/4 lemon) into the avocado, season with 1/4 tsp of salt and 1/4 tsp of pepper, then spread the avocado mixture evenly over the toasted bread.
Using a slotted spoon, carefully remove the poached egg from the water and place it on top of the avocado toast.
Drizzle 1/2 tsp of olive oil over the poached egg and avocado. Sprinkle with 1/4 tsp of chili flakes for a bit of heat.
Serve immediately and enjoy your delicious and nutritious Avocado Toast with Poached Egg!
Calories per Serving: 320
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