Whole Grain Toast with Avocado and Poached Eggs
15min
15min
5
420
Chef's Note
For perfectly poached eggs, use the freshest eggs possible and add vinegar to the poaching water to help the whites coagulate quickly. If serving a crowd, you can poach the eggs up to a day ahead, store them in cold water in the refrigerator, and then reheat in warm water for 1 minute before serving.
Tags
Ingredients
10 slices whole grain bread
3 medium ripe avocados
10 large fresh eggs
2 tablespoons white vinegar
1 cup cherry tomatoes
1 cup microgreens
2 tablespoons extra virgin olive oil
1 medium lemon
1 teaspoon red pepper flakes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh chives
Instructions
- 1
Fill a large, deep skillet with about 3 inches of water. Add 2 tablespoons 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 chop 2 tablespoons of fresh chives.
- 3
Toast 10 slices of whole grain bread until golden brown and crispy.
- 4
Cut 3 medium avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- 5
Add the juice from 1 medium lemon, 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper to the avocados. Mash with a fork until slightly chunky but spreadable.
- 6
When the water is simmering, crack 1 egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk. Repeat with remaining eggs, cooking 2-3 at a time.
- 7
Remove poached eggs with a slotted spoon and place on a paper towel-lined plate to drain excess water.
- 8
Spread the avocado mixture evenly over each slice of toast.
- 9
Top each toast with 2 poached eggs, halved cherry tomatoes, and a sprinkle of microgreens.
- 10
Drizzle with the remaining 1 tablespoon of olive oil, and season with the remaining sea salt, black pepper, red pepper flakes, and chopped chives.
Nutrition Information (per serving)
420
18g
35g
24g
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