Poached Eggs Avocado Toasts
Elevate your breakfast game with this wholesome and flavorful Poached Eggs Avocado Toast recipe! Creamy mashed avocado, enhanced with a zesty kick of lemon juice and a sprinkle of seasoning, is generously slathered onto perfectly toasted slices of your favorite bread. Topped with delicately poached eggs, their velvety yolks ready to cascade over the avocado, this dish is a harmonious blend of textures and tastes. A light drizzle of olive oil and an optional pinch of red pepper flakes add depth and a slight heat to this hearty meal. Ready in just 15 minutes, this healthy, protein-packed recipe is perfect for a quick and satisfying breakfast or brunch. Whether you're indulging solo or serving guests, Poached Eggs Avocado Toast is sure to impress with its simplicity and undeniable freshness.
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Recipe Information
Ingredients
- 1 large Avocado
- 2 Eggs
- 2 slices Bread
- 1 teaspoon Lemon Juice
- 0.25 teaspoons Salt
- 0.25 teaspoons Black Pepper
- 0.25 teaspoons Crushed Red Pepper Flakes (optional)
- 1 teaspoon Olive Oil
- 1 tablespoon White Vinegar
- 4 cups Water
Instructions
Bring 4 cups of water to a gentle simmer in a medium-sized saucepan. Add 1 tablespoon of white vinegar to the water to help the egg whites set while poaching.
While the water heats, cut the large avocado in half, remove the pit, and scoop the flesh into a small bowl. Add 1 teaspoon of lemon juice, 0.25 teaspoons of salt, and 0.25 teaspoons of black pepper to the avocado. Mash it with a fork until smooth but slightly chunky.
Toast 2 slices of bread to your preferred level of crispness. You can use sourdough, whole-grain, or any bread of your choice.
To poach the eggs, crack 1 egg into a small bowl or ramekin. Use a spoon to create a gentle whirlpool in the simmering water, then carefully slide the egg into the center of the whirlpool. Repeat for the second egg. Let the eggs cook for 3-4 minutes, or until the whites are set but the yolks remain runny.
While the eggs are poaching, spread the mashed avocado evenly over the toasted bread slices.
Using a slotted spoon, carefully remove the poached eggs from the water and let them drain briefly on a paper towel before placing one egg on each slice of avocado-covered toast.
Drizzle 1 teaspoon of olive oil over the toasts and sprinkle with 0.25 teaspoons of crushed red pepper flakes, if desired, for extra flavor and heat.
Serve immediately and enjoy your Poached Eggs Avocado Toasts!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 5.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1322 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.
