Paleo Toast with Poached Egg
Elevate your breakfast game with this hearty and nutritious Paleo Toast with Poached Egg recipe! Crafted with gluten-free almond and coconut flours, this grain-free toast is packed with protein and healthy fats, making it perfect for paleo and low-carb diets. The bread is baked to perfection, then toasted for a golden, crispy finish, and topped with creamy mashed avocado for a dose of wholesome flavor. A perfectly poached egg crowns this delicious creation, offering a rich, runny yolk that pairs beautifully with the nutty bread and creamy avocado. Ready in under 30 minutes, this dish is perfect for busy mornings or a leisurely brunch. Serve it as a satisfying standalone meal or alongside fresh greens for a complete plate.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 3 large Eggs
- 2 tablespoons Unsweetened almond milk
- 0.5 teaspoon Baking powder (grain-free, paleo-compliant)
- 0.5 teaspoon Apple cider vinegar
- 0.25 teaspoon Sea salt
- 0.5 Avocado
- 1 tablespoon White vinegar
- 4 cups Water
Instructions
Preheat the oven to 350°F (175°C) and line a small loaf pan or baking dish with parchment paper.
In a medium-sized mixing bowl, whisk together almond flour, coconut flour, baking powder, and sea salt.
In a separate bowl, beat 2 eggs until well combined, then stir in the almond milk and apple cider vinegar.
Gradually mix the wet ingredients into the dry ingredients until a thick batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool slightly before slicing into 2 pieces of toast.
To make the poached eggs, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer in a medium saucepan over medium heat.
Crack the remaining egg into a small bowl or ramekin. Gently swirl the simmering water with a spoon to create a vortex, then carefully slide the egg into the center of the vortex. Cook for 3–4 minutes or until the egg white is set but the yolk is still runny.
Remove the poached egg with a slotted spoon and repeat for additional servings, if desired.
Toast the paleo bread slices in a toaster or on a skillet over medium heat until golden brown.
Mash the avocado and spread it evenly over the toasted paleo bread slices.
Top each slice with a poached egg, season with additional salt and pepper if desired, and serve immediately.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 5.8 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 414 mg | 32% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 690 mg | 15% | |
*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.
