Avocado Toast with Poached Egg: A Nutritious Breakfast Recipe
A creamy, savory, and spicy breakfast that’s quick, nutritious, and easy to customize. Perfect for fueling your day with healthy fats, protein, and fiber.
Equipment
- Pot for poaching eggs
- Toasting appliance (Toaster or Pan)
- Bowl for mashing avocado
- Slotted spoon for poaching eggs
Ingredients
- 1 ripe avocado
- 2 large eggs
- 2 slices of whole-grain bread
- 1/2 tsp chili flakes
- 1 tsp lemon juice
- Salt & black pepper to taste
- 1 tbsp vinegar (for poaching)
Instructions
- Prepare the Avocado Spread: Cut the avocado in half, discard the pit, and scoop the creamy flesh into a bowl.Add lemon juice, salt, and pepper. Mash to your desired texture (smooth or chunky).
- Poach the Eggs:Heat water in a pot until it begins to gently bubble. Add vinegar.Crack eggs into small bowls. Stir the water to create a whirlpool and gently slide in the eggs.Cook for 3-4 minutes for a runny yolk or longer for a firmer center.Use a slotted spoon to lift the egg and allow it to drain on a paper towel.
- Assemble:Toast the bread until golden and crispy.Spread the mashed avocado on the toast.Top with a poached egg. Sprinkle with chili flakes, salt, and pepper.
Notes
- For extra spice: Add a drizzle of sriracha or more chili flakes to taste.
- For a twist: Top with fresh herbs, smoked salmon, or crumbled feta for added flavor.
- Gluten-Free Option: Use gluten-free bread for a gluten-free version.