Whole Grain Toast with Avocado & Poached Egg
15min
15min
4
385
Chef's Note
For the perfect poached egg, use the freshest eggs possible and strain them through a fine mesh sieve before poaching to remove the watery whites. This creates a more compact, beautiful poached egg. If preparing for a group, you can poach the eggs ahead of time, store in ice water, and then reheat in hot water for 30 seconds just before serving.
Tags
Ingredients
8 slices whole grain bread
8 whole large eggs
3 medium ripe avocados
1 cup cherry tomatoes
2 tablespoons white vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh chives
4 tablespoons hemp seeds
4 ounces goat cheese
Instructions
- 1
Fill a medium saucepan 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, toast 8 slices of whole grain bread until golden brown and crispy.
- 3
In a medium bowl, mash 3 avocados with 1 tablespoon of fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until slightly chunky.
- 4
Slice 1 cup of cherry tomatoes in half and set aside.
- 5
When the water is simmering, 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. Remove with a slotted spoon and place on a paper towel to drain. Repeat with the remaining 7 eggs.
- 6
Spread the mashed avocado mixture evenly onto each slice of toast.
- 7
Top each toast with a poached egg, halved cherry tomatoes, and crumbled goat cheese (about 1 ounce per serving).
- 8
Drizzle each serving with 1/2 tablespoon of olive oil, sprinkle with remaining salt and pepper, red pepper flakes, 1 tablespoon of hemp seeds, and chopped fresh chives.
- 9
Serve immediately while the toast is still warm and the eggs are hot.
Nutrition Information (per serving)
385
24g
43g
13g
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