Description
A delicious and healthy breakfast featuring creamy mashed avocado spread on toasted whole grain or sourdough bread, topped with perfectly poached eggs for added protein. This quick and easy recipe combines the rich flavors of ripe avocado with the delicate texture of poached eggs, finished with optional olive oil and red pepper flakes for a flavorful kick.
Ingredients
Scale
Bread and Avocado
- 2 slices whole grain or sourdough bread, toasted
- 1 ripe avocado, peeled and mashed
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
Eggs and Poaching
- 2 large eggs
- 1 tablespoon white vinegar (for poaching water)
Optional Toppings
- Red pepper flakes (optional)
- 1 teaspoon olive oil (optional)
Instructions
- Prepare Poaching Water: Bring a medium saucepan of water to a gentle simmer and add the white vinegar. The vinegar helps the eggs coagulate while poaching.
- Poach the Eggs: Crack each egg into a small bowl to ensure no shells enter the water. Gently slide the eggs into the simmering water. Cook for 3 to 4 minutes until the egg whites are set but the yolks remain soft and runny. Use a slotted spoon to carefully remove the eggs and drain them briefly on a paper towel.
- Mash the Avocado: While the eggs are poaching, mash the ripe avocado in a bowl. Add fresh lemon juice, salt, and black pepper to taste and mix until smooth and creamy.
- Assemble the Toast: Spread the creamy avocado mixture evenly over the toasted bread slices.
- Top with Poached Eggs: Place one poached egg on top of each avocado-covered toast slice.
- Finish and Serve: Drizzle with olive oil if desired and sprinkle with red pepper flakes for a little heat. Serve immediately while the eggs are still warm and yolks runny.
Notes
- For additional flavor, add a pinch of garlic powder or everything bagel seasoning to the mashed avocado.
- This toast is best enjoyed fresh so the egg yolk remains runny for extra creaminess.
- You can substitute whole grain or sourdough with your favorite artisan bread if preferred.
