Ingredients
Scale
- 2 ripe avocados (about 400g)
- 4 large eggs
- 4 slices whole grain or sourdough bread
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh herbs (basil or cilantro, optional)
Instructions
- Toast the bread slices until golden brown and crispy.
- In a pot, bring about 4 inches of water to a gentle simmer. Crack each egg into a small bowl and slip them into the water. Cook for 3-4 minutes until whites are set but yolks remain runny.
- Scoop out the ripe avocados into a bowl and mash them with lemon juice, salt, and pepper until creamy but slightly chunky.
- Spread the mashed avocado generously on each slice of toasted bread.
- Using a slotted spoon, place one poached egg atop each slice of avocado toast.
- Sprinkle with red pepper flakes or fresh herbs for added flavor.
Notes
- For added creaminess, mix in some feta cheese or top with cherry tomatoes.
- To prevent browning, store leftover avocado in an airtight container with lemon juice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of avocado toast with poached egg (approximately 150g)
- Calories: 330
- Sugar: 1g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 186mg