By Brittanie Peterson
Start by halving and pitting the avocados. Scoop the flesh into a bowl and mash it with a fork. Add lemon juice, salt, and pepper to taste. Mix well and set aside.
Slice the cherry tomatoes in half and toss them with olive oil, salt, and pepper. Set aside.
Bring a pot of water to a simmer for poaching the eggs. Add a splash of vinegar to the water if desired (this helps the eggs hold their shape).
Gently crack an egg into a small bowl. Create a gentle whirlpool in the simmering water and slowly add the egg to the center. Poach for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and gently drain on a paper towel. Repeat with remaining eggs.
While the eggs are poaching, toast the slices of whole-grain bread until golden and crispy.
Spread a generous layer of mashed avocado on each slice of toast.
Top the avocado spread with poached eggs and spoon the cherry tomatoes over the eggs.
Sprinkle chili flakes over the top for added flavor and serve immediately.
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This Breakfast Brunch American recipe is ready in 25 minutes and features whole-grain bread, ripe avocados, large eggs and other delicious ingredients. Contains 420 calories total.
Start by halving and pitting the avocados. Scoop the flesh into a bowl and mash it with a fork. Add lemon juice, salt, and pepper to taste. Mix well and set aside.
Slice the cherry tomatoes in half and toss them with olive oil, salt, and pepper. Set aside.
Bring a pot of water to a simmer for poaching the eggs. Add a splash of vinegar to the water if desired (this helps the eggs hold their shape).
Gently crack an egg into a small bowl. Create a gentle whirlpool in the simmering water and slowly add the egg to the center. Poach for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and gently drain on a paper towel. Repeat with remaining eggs.
While the eggs are poaching, toast the slices of whole-grain bread until golden and crispy.
Spread a generous layer of mashed avocado on each slice of toast.
Top the avocado spread with poached eggs and spoon the cherry tomatoes over the eggs.
Sprinkle chili flakes over the top for added flavor and serve immediately.
Calories per Serving: 420
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