By Nathan Haskins
Bring 4 cups of water to a gentle simmer in a medium-sized saucepan. Add 1 tablespoon of vinegar if using.
Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon.
While the eggs are poaching, toast the slice of whole-grain bread to your desired level of crispiness.
In a small bowl, mash 1/2 avocado with a fork. Stir in 1/4 teaspoon of lemon zest, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
Spread the mashed avocado evenly over the toasted bread.
Place the poached eggs on top of the avocado toast.
Garnish with a handful of microgreens. Season with additional salt and pepper to taste, if desired.
Serve immediately and enjoy your delicious poached eggs on avocado toast with microgreens.
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This Breakfast Brunch recipe is ready in 15 minutes and features large eggs, whole-grain bread, avocado and other delicious ingredients. Contains 350 calories total.
Bring 4 cups of water to a gentle simmer in a medium-sized saucepan. Add 1 tablespoon of vinegar if using.
Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon.
While the eggs are poaching, toast the slice of whole-grain bread to your desired level of crispiness.
In a small bowl, mash 1/2 avocado with a fork. Stir in 1/4 teaspoon of lemon zest, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
Spread the mashed avocado evenly over the toasted bread.
Place the poached eggs on top of the avocado toast.
Garnish with a handful of microgreens. Season with additional salt and pepper to taste, if desired.
Serve immediately and enjoy your delicious poached eggs on avocado toast with microgreens.
Calories per Serving: 350
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