Whole30 Poached Eggs on Toast
Elevate your breakfast game with this wholesome and satisfying Whole30 Poached Eggs on Toast recipe! This innovative twist on the classic features nutrient-packed cauliflower toast made from a blend of cauliflower rice, almond flour, and coconut flour, baked to perfection for a low-carb, grain-free base. Topped with perfectly poached eggs, seasoned just right, and a sprinkling of fresh parsley, this dish is not only gluten-free and paleo-friendly but also packed with protein and rich flavors. Ready in just 35 minutes, it’s a deliciously healthy choice for busy mornings or a light brunch! Serve immediately and savor every bite of this nutrient-dense delight that fits right into your Whole30 diet.
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Recipe Information
Ingredients
- 2 large eggs
- 1 cup cauliflower rice
- 1 tablespoon almond flour
- 1 tablespoon coconut flour
- 1 large egg
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 1 tablespoon white vinegar
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Start by preparing the cauliflower toast. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine 1 cup of cauliflower rice, 1 tablespoon of almond flour, 1 tablespoon of coconut flour, 1 beaten egg, and 0.25 teaspoon of salt. Mix until well combined.
Divide the cauliflower mixture in half and shape each half into a slice of bread, about 1/2 inch thick, on the prepared baking sheet.
Brush the top of each slice lightly with olive oil.
Bake in the preheated oven for 20 minutes, or until the slices are golden and firm to the touch.
While the cauliflower toast is baking, fill a medium-sized saucepan with water, about two-thirds full, and add 1 tablespoon of white vinegar. Bring to a gentle simmer over medium heat.
Crack 2 large eggs into separate small ramekins or cups.
Create a gentle whirlpool in the simmering water by stirring with a spoon. Carefully slide one egg into the center of the whirlpool. Repeat with the second egg.
Poach the eggs for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
Using a slotted spoon, remove the poached eggs from the water and let them drain on a paper towel.
Season the poached eggs with a pinch of black pepper and a little salt.
Once the cauliflower toast is done, carefully place one poached egg on each toast slice.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.9 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 528 mg | 11% | |
*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.
