OttoChef AI Logo
OttoChef AI
Sign InGet Started
Whole Grain Toast with Avocado and Poached Egg

Whole Grain Toast with Avocado and Poached Egg

Snack
Prep Time
10min
Cook Time
15min
Servings
1
Calories
556
Chef's Note

For the perfect poached egg, use the freshest eggs possible and add vinegar to the water to help the whites coagulate quickly. If making this in bulk, you can pre-toast the bread and store in an airtight container, pre-portion mashed avocado with lemon juice in small containers, and poach several eggs at once. Reheat the toast, top with avocado and warm the poached eggs gently in hot water for 30 seconds before assembling.

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

  • 2 slices whole grain bread

  • 2 whole large eggs

  • 1/2 medium ripe avocado

  • 5 whole cherry tomatoes

  • 1 tablespoon white vinegar

  • 2 tablespoons feta cheese

  • 1/4 cup microgreens or baby spinach

  • 1 teaspoon extra virgin olive oil

  • 1 teaspoon lemon juice

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 tablespoon hemp seeds

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

    In a small bowl, mash 1/2 avocado with 1 teaspoon of lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until slightly chunky.

  • 4

    Toast 2 slices of whole grain bread until golden brown and crisp.

  • 5

    Once the water is simmering (not boiling), create a gentle whirlpool with a spoon. Crack 1 egg into a small cup, then carefully slide it into the center of the whirlpool. Repeat with the second egg.

  • 6

    Poach the eggs for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk.

  • 7

    While the eggs are poaching, spread the mashed avocado evenly on both slices of toast.

  • 8

    Top the avocado toast with halved cherry tomatoes and microgreens or baby spinach.

  • 9

    Using a slotted spoon, carefully remove the poached eggs from the water and place on paper towels to drain excess water.

  • 10

    Place one poached egg on each slice of avocado toast.

  • 11

    Sprinkle with 2 tablespoons of crumbled feta cheese, 1 tablespoon of hemp seeds, and 1/4 teaspoon of red pepper flakes.

  • 12

    Drizzle 1 teaspoon of extra virgin olive oil over the top and serve immediately.

Nutrition Information (per serving)
556
Calories
35g
Protein
63g
Carbs
19g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!