Whole Grain Toast with Avocado and Poached Eggs
15min
10min
2
420
Chef's Note
For perfectly poached eggs, use the freshest eggs possible as they hold their shape better. The vinegar in the poaching water helps the egg whites coagulate quickly. If you're nervous about poaching, you can use silicone egg poaching cups for foolproof results every time.
Tags
Ingredients
4 slices whole grain bread
1 large ripe avocados
4 large eggs
1 tablespoon white vinegar
1/2 cup cherry tomatoes
1/4 cup microgreens or sprouts
1/2 medium lemon
1 tablespoon extra virgin olive oil
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
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 the cherry tomatoes in half and set aside.
- 3
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the juice from 1/2 lemon, 1/4 teaspoon of sea salt, and mash with a fork until slightly chunky but spreadable.
- 4
Toast 4 slices of whole grain bread until golden brown and crispy.
- 5
When the water is simmering (not boiling), crack 1 egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center of the whirlpool. Cook for 3 minutes for a runny yolk.
- 6
Using a slotted spoon, carefully remove the poached egg and place on a paper towel to drain. Repeat with the remaining 3 eggs.
- 7
Spread the mashed avocado evenly over the 4 slices of toast.
- 8
Top each slice with 1 poached egg, halved cherry tomatoes, and a sprinkle of microgreens.
- 9
Drizzle 1 tablespoon of extra virgin olive oil over the tops, and season with the remaining sea salt, freshly ground black pepper, and red pepper flakes.
- 10
Serve immediately while the toast is still warm and the eggs are hot.
Nutrition Information (per serving)
420
18g
35g
24g
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