Avocado Toast with Poached Eggs
Elevate your breakfast game with this vibrant and nutritious Avocado Toast with Poached Eggs recipe! Creamy, mashed avocado infused with a hint of fresh lemon juice is generously spread over perfectly toasted bread slices, creating the ultimate base for the star of this dish: delicately poached eggs. Seasoned with a touch of salt, black pepper, and a pinch of crushed red pepper flakes for subtle heat, this recipe is topped with juicy cherry tomatoes and fragrant parsley for a burst of color and flavor. Ready in just 20 minutes, this easy yet elegant recipe is packed with protein, healthy fats, and fresh ingredients, making it the ideal choice for a wholesome breakfast or brunch. Whether you're fueling your day or hosting a weekend gathering, avocado toast with poached eggs is guaranteed to impress!
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Recipe Information
Ingredients
- 1 whole ripe avocado
- 2 pieces bread slices
- 2 whole eggs
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon white vinegar
- 0.25 teaspoon crushed red pepper flakes
- 6 pieces cherry tomatoes
- 1 tablespoon fresh parsley
Instructions
Begin by halving the avocado, removing the pit, and scooping the flesh into a small bowl. Add lemon juice, half the salt, and half the black pepper. Mash the avocado with a fork until it reaches your desired level of creaminess.
Toast the bread slices to your preferred level of crispness using a toaster or under a broiler.
To poach the eggs, fill a medium saucepan with water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
Crack each egg into a small bowl or ramekin, then carefully slide the egg into the simmering water. Poach each egg for about 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk.
While the eggs are poaching, halve the cherry tomatoes and finely chop the fresh parsley.
When the eggs are done, use a slotted spoon to carefully remove them from the water, allowing any excess water to drain.
Spread the mashed avocado evenly over each piece of toasted bread.
Place a poached egg on top of each slice of avocado toast.
Sprinkle the avocado toast with the remaining salt and black pepper, then top with crushed red pepper flakes.
Garnish with halved cherry tomatoes and a sprinkle of fresh parsley before serving.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
