Ingredients
Scale
- 2 ripe avocados
- 4 slices of whole grain bread
- 4 large eggs
- 1 tablespoon white vinegar
- Salt and pepper to taste
- Optional: red pepper flakes, lemon juice, and fresh herbs for garnish
Instructions
- Toast the slices of whole grain bread until golden brown.
- While the bread is toasting, bring a small pot of water to a gentle simmer and add the white vinegar.
- Crack the eggs into individual small bowls.
- Gently slide the eggs into the simmering water, poaching them for about 3-4 minutes until the whites are set.
- While the eggs are cooking, mash the ripe avocados in a bowl, seasoning with salt, pepper, and optional lemon juice.
- Spread the avocado mixture onto the toasted bread.
- Carefully remove the poached eggs with a slotted spoon and place one on each slice of avocado toast.
- Garnish with red pepper flakes and fresh herbs if desired, and serve immediately.
Notes
- For easier poaching, use the freshest eggs possible.
- Experiment with adding toppings like feta cheese or sliced tomatoes for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 210 mg
Keywords: avocado toast, poached egg, breakfast recipe