Gourmet Breakfast
Elevate your mornings with this vibrant and satisfying Gourmet Breakfast recipe, a perfect fusion of creamy avocado toast, delicately poached eggs, and a refreshing herb salad. Featuring layers of flavor from zesty lemon, rich extra-virgin olive oil, and a hint of optional chili flakes, this breakfast delivers a restaurant-quality experience in just 25 minutes. The combination of toasted artisanal bread topped with silky avocado mash and runny poached eggs creates a stunning centerpiece, while the arugula, fresh parsley, dill, and sweet cherry tomatoes add a fresh, zippy contrast on the side. Ideal for two, this nutrient-packed dish is perfect for impressing guests or indulging in a luxurious start to your day. Keywords: gourmet breakfast, avocado toast with poached eggs, herb salad, healthy breakfast recipe, easy brunch ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large Avocado
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 slices Artisanal bread
- 2 Large eggs
- 1 teaspoon White vinegar
- 1 cup Arugula
- 1 tablespoon Fresh parsley
- 1 tablespoon Fresh dill
- 1 teaspoon Extra-virgin olive oil
- 4 Cherry tomatoes
- 0.25 teaspoon Chili flakes (optional)
Instructions
Slice the avocado in half, remove the pit, and scoop the flesh into a small bowl.
Mash the avocado with a fork and mix in lemon juice, salt, and black pepper. Set aside.
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Crack one egg into a small bowl or ramekin for easier handling.
Create a gentle whirlpool in the simmering water by stirring, then carefully slide the egg into the center. Repeat with the second egg.
Let the eggs poach for 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove them and place them on a paper towel to drain.
While the eggs are poaching, toast the bread slices until golden and crisp.
In a small bowl, toss the arugula, parsley, and dill with the olive oil. Slice the cherry tomatoes in half and add them to the salad.
Spread the mashed avocado evenly over the toasted bread slices.
Top each slice with a poached egg and a sprinkle of chili flakes, if desired.
Arrange the herb salad on the side of the plate, and serve immediately.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 19.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2752 mg | 59% | |
*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.
