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Whole Grain Breakfast Toast with Avocado and Poached Eggs

Whole Grain Breakfast Toast with Avocado and Poached Eggs

Breakfast
Prep Time
15min
Cook Time
15min
Servings
2
Calories
444
Chef's Note

For perfectly poached eggs, use the freshest eggs possible and add vinegar to the water to help the whites coagulate quickly. If you're short on time, you can prepare the avocado spread the night before (add a little extra lemon juice to prevent browning) and store it covered in the refrigerator.

Tags
breakfast
eggs
avocado
whole grain
vegetarian
high-protein
balanced
poached eggs
toast
quick
Ingredients

  • 4 slices whole grain bread

  • 1 large ripe avocado

  • 4 large eggs

  • 1 tablespoon white vinegar

  • 1 cup cherry tomatoes

  • 1/4 cup feta cheese

  • 2 teaspoons extra virgin olive oil

  • 1 tablespoon lemon juice

  • 1/4 teaspoon red pepper flakes

  • 2 tablespoons fresh chives

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup microgreens

Instructions
  • 1

    Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer over medium heat.

  • 2

    While the water is heating, slice 1 large avocado and halve 1 cup of cherry tomatoes.

  • 3

    In a small bowl, mash half of the avocado with 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and a pinch of black pepper. Slice the remaining half.

  • 4

    Toast 4 slices of whole grain bread until golden brown and crispy.

  • 5

    Spread the mashed avocado mixture evenly on the toasted bread slices.

  • 6

    When the water is simmering (not boiling), crack 1 egg into a small cup. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center. Cook for 3-4 minutes for a runny yolk. Repeat with remaining eggs, cooking 1-2 at a time.

  • 7

    Remove the poached eggs with a slotted spoon and place on a paper towel to drain excess water.

  • 8

    Top each avocado toast with sliced avocado, 1 poached egg, and cherry tomato halves.

  • 9

    Sprinkle each toast with 1/4 cup of crumbled feta cheese, divided equally.

  • 10

    Drizzle 2 teaspoons of olive oil over the toasts, then season with remaining salt, black pepper, and 1/4 teaspoon of red pepper flakes.

  • 11

    Garnish with 2 tablespoons of chopped fresh chives and 1/4 cup of microgreens.

  • 12

    Serve immediately while the eggs are still warm and the toast is crisp.

Nutrition Information (per serving)
444
Calories
28g
Protein
50g
Carbs
15g
Fat
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