Description
Indulge in this vibrant Avocado Toast with Poached Egg, where creamy avocado meets a perfectly runny egg on toasted sourdough for a breakfast delight.
Ingredients
Scale
- 2 ripe avocados
- 2 fresh eggs
- 2 slices sourdough bread
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Red pepper flakes (optional)
Instructions
- Gather all ingredients on your countertop for easy access.
- Toast the sourdough bread until golden brown.
- In a bowl, mash avocados with lemon juice, salt, and pepper until creamy yet chunky.
- Bring water in a saucepan to a simmer, add vinegar, then gently crack in the eggs. Cook for 3-4 minutes until whites are set but yolks remain runny.
- Spread mashed avocado generously on toasted bread, top each slice with a poached egg, and drizzle with olive oil.
- Add red pepper flakes if desired and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting/Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 slice of avocado toast with poached egg (approximately 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 210mg