Gluten-Free Avocado Toast with Poached Eggs
Elevate your breakfast game with this irresistible Gluten-Free Avocado Toast with Poached Eggs—an indulgent yet wholesome recipe that's perfect for any morning! Creamy mashed avocado, seasoned with zesty lemon juice, salt, and pepper, is generously layered onto golden slices of gluten-free toast before being topped with perfectly poached eggs featuring luxuriously runny yolks. Optional garnishes like vibrant cherry tomatoes, fresh herbs, or a pinch of crushed red pepper flakes add a burst of color and flavor to every bite. Ready in just 20 minutes, this gluten-free breakfast is a nutritious, protein-packed start to your day, loaded with healthy fats and fresh ingredients. Whether you're gluten-sensitive or simply seeking a lighter alternative, this dish is your go-to for a satisfying, restaurant-worthy meal at home!
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Recipe Information
Ingredients
- 2 slices Gluten-free bread
- 1 large Ripe avocado
- 2 large Eggs
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon White vinegar
- 1 teaspoon Olive oil
- 4 units Cherry tomatoes (optional)
- 2 sprigs Fresh cilantro or parsley (optional, for garnish)
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Bring a medium pot of water to a gentle simmer and add 1 tablespoon of white vinegar.
While the water is heating, cut the avocado in half, remove the seed, and scoop the flesh into a bowl. Use a fork to mash the avocado until smooth yet slightly chunky.
Add 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the mashed avocado. Mix well to combine.
Toast the gluten-free bread slices until golden brown.
Once the water reaches a simmer, gently crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slip the egg into the center of the whirlpool. Repeat with the second egg.
Poach the eggs for about 3-4 minutes or until the whites are set and the yolks remain runny.
While the eggs are cooking, drizzle the toasted bread with 1 teaspoon of olive oil.
Spread an equal amount of the avocado mixture on each slice of toast.
Use a slotted spoon to remove the poached eggs from the water and gently place one egg on top of each avocado-topped toast.
Halve the cherry tomatoes, if using, and place them on top or alongside the toast. Garnish with fresh cilantro or parsley, if desired.
Season the poached eggs with an extra pinch of salt and pepper, and sprinkle with crushed red pepper flakes, if using.
Serve immediately while warm.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 4.9 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1319 mg | 28% | |
*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.
