Description
A delicious and nutritious breakfast featuring creamy mashed avocado spread over toasted whole grain bread, topped with a perfectly poached egg for a boost of protein. This easy-to-make avocado toast recipe is ideal for a wholesome and satisfying morning meal or a quick brunch.
Ingredients
Ingredients
- 2 slices thick-cut whole grain bread
- 1 large ripe avocado, peeled and pitted
- 2 large eggs
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare Poaching Water: Bring a medium saucepan filled with water to a gentle simmer, then add the white vinegar to help the eggs coagulate during poaching.
- Poach Eggs: Crack each egg into a small bowl for easy transfer. Stir the simmering water to create a gentle whirlpool, and carefully slide one egg into the center. Cook for 3 to 4 minutes until the egg whites are set and the yolk remains soft. Remove with a slotted spoon and repeat with the second egg.
- Toast Bread: While the eggs are poaching, toast the slices of whole grain bread until golden and crisp to provide a sturdy base for the avocado and egg.
- Prepare Avocado Mixture: In a bowl, mash the ripe avocado and mix in lemon juice, olive oil, salt, and black pepper until creamy but still slightly chunky for texture.
- Assemble Toast: Spread the creamy avocado mixture evenly on each slice of toasted bread. Top each piece with a poached egg. Garnish with chopped fresh chives and sprinkle red pepper flakes if desired for added heat.
- Serve: Serve immediately to enjoy the contrast of warm toast, creamy avocado, and silky poached egg.
Notes
- Use sourdough or multigrain bread for extra flavor and texture.
- For added protein, sprinkle with hemp seeds or crumbled feta cheese.
- If you prefer a firmer yolk, cook the eggs for an additional minute.
