By Chef
Start by toasting the 4 slices of whole grain bread in a toaster or on a skillet over medium heat until golden brown.
While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth and creamy. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper to taste.
To poach the eggs, fill a saucepan with about 4 inches of water and bring it to a gentle simmer. Add a pinch of salt to the water. Crack each egg into a small cup or bowl.
Create a gentle whirlpool in the simmering water using a spoon, and carefully slide the eggs one at a time into the center of the whirlpool. Let them cook for about 3-4 minutes until the whites are set but the yolks are still runny.
Once the eggs are done poaching, carefully remove them with a slotted spoon and let the excess water drain off.
Spread the seasoned mashed avocado evenly over each slice of toasted bread.
Place one poached egg on top of each avocado-covered toast slice.
Sprinkle a pinch of the remaining salt and pepper over the poached eggs. Add red pepper flakes if using, for a spicy kick.
Serve immediately while the toasts are warm, and enjoy your delicious Avocado Toast with Poached Egg!
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This Breakfast Brunch Healthy Vegetarian 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 4 slices of whole grain bread in a toaster or on a skillet over medium heat until golden brown.
While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth and creamy. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper to taste.
To poach the eggs, fill a saucepan with about 4 inches of water and bring it to a gentle simmer. Add a pinch of salt to the water. Crack each egg into a small cup or bowl.
Create a gentle whirlpool in the simmering water using a spoon, and carefully slide the eggs one at a time into the center of the whirlpool. Let them cook for about 3-4 minutes until the whites are set but the yolks are still runny.
Once the eggs are done poaching, carefully remove them with a slotted spoon and let the excess water drain off.
Spread the seasoned mashed avocado evenly over each slice of toasted bread.
Place one poached egg on top of each avocado-covered toast slice.
Sprinkle a pinch of the remaining salt and pepper over the poached eggs. Add red pepper flakes if using, for a spicy kick.
Serve immediately while the toasts are warm, and enjoy your delicious Avocado Toast with Poached Egg!
Calories per Serving: 350
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