Description
Avocado Toast with Egg is a delectable breakfast option that pairs creamy avocado with perfectly poached eggs atop crispy toast. This vibrant dish not only satisfies your hunger but also adds flair to any brunch spread. Quick to prepare and customizable, it’s ideal for busy mornings or leisurely weekend gatherings. Elevate your mornings with this trendy delight that’s as nutritious as it is delicious.
Ingredients
Scale
- 2 ripe avocados (approximately 400g)
- 4 large eggs
- 4 slices whole-grain or sourdough bread
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp freshly squeezed lemon juice
Instructions
- Toast the bread slices in a toaster until golden brown and crispy.
- Cut the avocados in half, scoop out the flesh into a bowl, and mash lightly with a fork. Mix in salt, pepper, and lemon juice until smooth yet chunky.
- Poach the eggs in a small pot of simmering water by creating a whirlpool and gently sliding each egg in. Cook for about 3 minutes for runny yolks.
- Spread the mashed avocado on each slice of toast and top with poached eggs.
- Season with additional salt and pepper if desired, and add toppings like chili flakes or crumbled feta cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting/Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 350
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 220mg