Description
Avocado Toast with Poached Eggs is a nutritious combination of creamy avocado, perfectly poached eggs, and whole-grain sourdough bread, offering sustained energy and essential nutrients.
Ingredients
Scale
2 slices Sourdough or Sprouted Grain Bread
1 large Ripe Avocado
2 large Pasture-Raised Eggs
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Fresh Lemon Juice
Pinch Red Pepper Flakes
To taste Sea Salt
To taste Black Pepper
Small handful Fresh Microgreens or Arugula
Instructions
- Prepare the Water Base: Fill a wide saucepan with about 3 inches of filtered water and add a small splash of apple cider vinegar. Bring to a gentle simmer
- Toast Your Foundation: Toast the sourdough slices until golden brown and crisp
- Mash the Avocado: Scoop out the avocado, add lemon juice, olive oil, and salt, then mash until mostly smooth with some chunks
- Poach the Eggs: Crack one egg into a ramekin, create a whirlpool in the simmering water, and drop the egg in. Repeat for the second egg. Cook for 3 minutes
- Assemble the Base: Spread the mashed avocado on each slice of toast
- The Final Flourish: Lift the poached eggs from the water, dab on a paper towel, and place one egg on each toast. Sprinkle with red pepper flakes, salt, pepper, and microgreens
Notes
Use the freshest eggs for better poaching results.
Let avocados come to room temperature before mashing.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast with half an avocado and one poached egg
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 186 mg