Gluten-Free Avocado Toast with Poached Egg
Elevate your breakfast game with this Gluten-Free Avocado Toast with Poached Egg—a wholesome, satisfying dish that's as delicious as it is simple. The recipe starts with perfectly toasted gluten-free bread, layered with creamy mashed avocado, brightened with a hint of lemon juice and seasoned with a touch of salt and pepper for a vibrant flavor profile. Topped with expertly poached eggs and garnished with fresh chives and a drizzle of olive oil, this dish is a showcase of textures and nutrients. Ready in just 20 minutes, it's a fantastic option for busy mornings or a light brunch that appeals to gluten-free eaters and health-conscious foodies alike. Whether you're seeking protein-packed energy or to indulge in gourmet flavors, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 slices Gluten-free bread
- 1 whole Ripe avocado
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 large Fresh eggs
- 2 tablespoons White vinegar
- 1 tablespoon Chopped fresh chives
- 1 teaspoon Olive oil
Instructions
Toast the gluten-free bread slices in a toaster or on a skillet until golden brown.
While the bread is toasting, cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork until it reaches your desired consistency. Mix in the lemon juice, 0.25 teaspoon of salt, and black pepper. Set aside.
Fill a medium-sized saucepan with about 3 inches of water and bring to a simmer over medium heat. Add the white vinegar to the water.
Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and gently slide the egg into the center of the whirlpool. Cook for about 3-4 minutes for a firm white and a runny yolk.
Remove the poached egg with a slotted spoon and set it aside on a plate lined with paper towels. Repeat the poaching process with the second egg.
Spread the mashed avocado evenly over the toasted gluten-free bread slices.
Place a poached egg on top of each avocado-topped toast.
Drizzle each with a small amount of olive oil, sprinkle with the remaining salt, and garnish with chopped fresh chives.
Serve immediately.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 3.5 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 903 mg | 19% | |
*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.
