Description
A quick and satisfying avocado toast topped with a poached egg, perfect for breakfast or brunch.
Ingredients
- 2 slices whole grain bread
- 1 ripe avocado
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 large eggs
- 1/4 teaspoon red pepper flakes
- Fresh herbs for garnish (like cilantro or parsley)
Instructions
- Toast the slices of whole grain bread until golden and crispy.
- While the bread is toasting, cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork, then mix in the lemon juice, olive oil, salt, and pepper to taste for a creamy spread.
- Fill a medium saucepan with water and bring it to a gentle simmer.
- Crack one egg into a small bowl and create a gentle whirlpool in the simmering water before sliding the egg in.
- Poach for about 3–4 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon and set on a paper towel to drain.
- Repeat the process with the second egg.
- Once the bread is toasted, spread a generous amount of the mashed avocado mixture onto each slice.
- Top each piece of avocado toast with a poached egg, sprinkle with red pepper flakes, and garnish with fresh herbs.
- Serve immediately while warm and enjoy each delicious bite!
Notes
Best eaten immediately; store components separately to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Brunch
- Method: Toasting and Poaching
- Cuisine: American