By Konnor Roth
Begin by poaching the egg. Bring a small pot of water to a gentle simmer and add a pinch of salt. Crack the egg into a small bowl. Carefully slide the egg into the simmering water and cook for about 3-4 minutes, or until the white is set and the yolk is still runny. Remove with a slotted spoon and set on a paper towel to drain excess water.
While the egg is poaching, toast the slices of whole-grain bread to your desired crispness.
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork until creamy. Add 1/4 tsp salt, 1/8 tsp pepper, and 1 tsp olive oil. Mix well to combine.
Spread the mashed avocado evenly onto the toasted bread slices.
Carefully place the poached egg on top of each avocado-topped toast.
Sprinkle a pinch of chili flakes over the poached egg and avocado for added flavor and a hint of spiciness.
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This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features whole-grain bread, avocado, large egg and other delicious ingredients. Contains 350 calories total.
Begin by poaching the egg. Bring a small pot of water to a gentle simmer and add a pinch of salt. Crack the egg into a small bowl. Carefully slide the egg into the simmering water and cook for about 3-4 minutes, or until the white is set and the yolk is still runny. Remove with a slotted spoon and set on a paper towel to drain excess water.
While the egg is poaching, toast the slices of whole-grain bread to your desired crispness.
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork until creamy. Add 1/4 tsp salt, 1/8 tsp pepper, and 1 tsp olive oil. Mix well to combine.
Spread the mashed avocado evenly onto the toasted bread slices.
Carefully place the poached egg on top of each avocado-topped toast.
Sprinkle a pinch of chili flakes over the poached egg and avocado for added flavor and a hint of spiciness.
Calories per Serving: 350
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