Description
This Creamy Avocado Toast with a Poached Egg is a delicious and nutritious breakfast option that combines the freshness of ripe avocado with the richness of a perfectly poached egg. Easy to make and packed with protein, it’s an ideal start to your day, enhanced with a hint of lemon juice and optional red pepper flakes for a subtle kick.
Ingredients
Scale
Toast and Topping
- 2 slices whole grain or sourdough bread
- 1 ripe avocado, peeled and pitted
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Olive oil for drizzling (optional)
Poached Eggs
- 2 large eggs
- 1 tablespoon white vinegar for poaching water
Instructions
- Toast the Bread: Toast the bread slices until they are golden and crisp, providing a sturdy base for the creamy avocado and poached egg.
- Prepare the Avocado Spread: In a small bowl, mash the avocado with lemon juice, salt, and black pepper until creamy but still slightly chunky for texture.
- Poach the Eggs: Heat a medium saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then carefully slide them into the simmering water one at a time. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain briefly.
- Assemble the Toast: Evenly spread the mashed avocado over the toasted bread slices. Place a poached egg on top of each slice, season with additional salt, black pepper, and red pepper flakes if desired. Drizzle lightly with olive oil to finish.
Notes
- For extra protein, add smoked salmon or cottage cheese beneath the avocado spread.
- This toast pairs wonderfully with microgreens or fresh cherry tomatoes to add brightness and freshness to the meal.
