By Michael Branik
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth, leaving some chunks if desired. Squeeze half of the lemon juice into the avocado mash and season with salt and pepper to taste. Set aside.
Toast the slices of whole grain bread in a toaster or on a grill until they are golden brown and crispy.
Bring a pot of water to a gentle simmer on the stove. You can add a splash of vinegar to the water (optional) to help the eggs hold their shape when poaching.
Crack each egg into a small bowl or cup. This will make it easier to add them to the simmering water one at a time.
Once the water is simmering, gently slide each egg into the water from the bowl, one at a time. Poach the eggs for about 3-4 minutes for soft yolks, or longer if you prefer firmer yolks. Use a slotted spoon to remove the eggs and drain them on a paper towel.
Spread the avocado mixture evenly on each slice of toasted bread.
Top each slice with a poached egg. Season the eggs with a bit more salt and pepper if desired.
Garnish with fresh parsley and drizzle with a little more lemon juice if you like. Serve immediately while the eggs are warm.
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By Michael Branik
This recipe is ready in 30 minutes and features Ripe Avocados, Whole Grain Bread, Eggs and other delicious ingredients. Contains 420 calories total.
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth, leaving some chunks if desired. Squeeze half of the lemon juice into the avocado mash and season with salt and pepper to taste. Set aside.
Toast the slices of whole grain bread in a toaster or on a grill until they are golden brown and crispy.
Bring a pot of water to a gentle simmer on the stove. You can add a splash of vinegar to the water (optional) to help the eggs hold their shape when poaching.
Crack each egg into a small bowl or cup. This will make it easier to add them to the simmering water one at a time.
Once the water is simmering, gently slide each egg into the water from the bowl, one at a time. Poach the eggs for about 3-4 minutes for soft yolks, or longer if you prefer firmer yolks. Use a slotted spoon to remove the eggs and drain them on a paper towel.
Spread the avocado mixture evenly on each slice of toasted bread.
Top each slice with a poached egg. Season the eggs with a bit more salt and pepper if desired.
Garnish with fresh parsley and drizzle with a little more lemon juice if you like. Serve immediately while the eggs are warm.
Calories per Serving: 420
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