Avocado and Egg Toast
Nourish your body with this Avocado and Egg Toast, a delightful blend of creamy avocado, protein-rich poached eggs, and hearty whole-grain bread. Perfect for a fulfilling breakfast that will keep you energized all morning long.
Prep time: 5 minutesCook time: 4 minutesServes: 2
Ingredients
2 slices whole-grain bread
1 ripe avocado
2 large eggs
1 tbsp lemon juice
Salt to taste
Black pepper to taste
1 tbsp olive oil
Fresh herbs, like cilantro or chives, for garnish
Instructions
1. Toast the whole-grain bread slices until golden brown and set aside.
2. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, and pepper, then mash until smooth.
3. Spread the mashed avocado evenly on the toasted bread slices.
4. Fill a medium saucepan with about 3 inches of water and bring to a simmer. Add a splash of vinegar if desired.
5. Crack each egg into a small bowl, then gently slide each one into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
6. Use a slotted spoon to remove the eggs from the water, gently blot dry with a paper towel.
7. Place one poached egg on top of each avocado toast.
8. Drizzle with olive oil, and sprinkle with fresh herbs, salt, and pepper to taste.
9. Serve immediately.
Storage
Store any leftover avocado spread in an airtight container in the refrigerator for up to 2 days. Toast and eggs are best enjoyed fresh.
Reheating
To reheat, lightly toast the bread again and warm the poached eggs by placing them in hot water for a minute.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
