Eggs Ol
Elevate your breakfast game with "Eggs Ol," a delightful take on avocado toast that's as beautiful as it is delicious. This vibrant dish pairs creamy mashed avocado, zested up with fresh lemon juice and black pepper, with perfectly poached eggs atop golden, crunchy sourdough bread. The finishing touch? A drizzle of fragrant herb-infused olive oil, made with fresh parsley and dill, and a sprinkle of crushed red pepper flakes for just the right amount of heat. Perfect for brunch or a wholesome breakfast, this recipe comes together in just 20 minutes and is packed with fresh, nutrient-rich ingredients to start your day off right. Whether you're a fan of poached eggs or love experimenting with avocado toast, "Eggs Ol" is sure to become a favorite go-to recipe!
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Recipe Information
Ingredients
- 2 large eggs
- 2 sourdough bread slices
- 1 ripe avocado
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley
- 1 teaspoon fresh dill
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon white vinegar
- 0.25 teaspoon crushed red pepper flakes
Instructions
Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
While the water is heating, mash the avocado in a small bowl using a fork. Add the lemon juice, sea salt, and black pepper, and mix until smooth. Set aside.
Toast the sourdough bread slices until golden and crispy.
Finely chop the parsley and dill, and mix them with the olive oil in a small bowl. Set aside to allow the flavors to infuse.
Once the water is at a gentle simmer, crack an egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the egg into the center of the whirlpool. Repeat for the second egg.
Cook the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs and set them on a plate lined with paper towels to drain.
Spread an even layer of the mashed avocado onto each slice of toasted sourdough bread.
Place a poached egg on top of each slice of avocado toast.
Drizzle the herb-infused olive oil over the poached eggs, and sprinkle with crushed red pepper flakes for a bit of heat.
Serve immediately and enjoy this flavorful and wholesome dish!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 2.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1024 mg | 22% | |
*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.
