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Avocado Toast with Poached Eggs

Avocado Toast with Poached Eggs

Breakfast
Prep Time
10min
Cook Time
15min
Servings
1
Calories
520
Chef's Note

For the perfect poached egg, 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 strain the egg whites through a fine mesh sieve before poaching to remove the watery part of the whites, resulting in a neater poached egg.

Tags
breakfast
eggs
avocado
vegetarian
high-protein
healthy
brunch
Ingredients

  • 2 slices sourdough bread

  • 1 medium ripe avocado

  • 2 large eggs

  • 1 tablespoon white vinegar

  • 6 whole cherry tomatoes

  • 1/4 cup microgreens

  • 1 tablespoon extra virgin olive oil

  • 1/2 medium lemon

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 tablespoon fresh chives

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 small bowl. Add the juice from 1/2 lemon, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Mash with a fork until mostly smooth but still with some texture.

  • 4

    Toast 2 slices of sourdough bread until golden brown and crisp.

  • 5

    When the water is simmering (not boiling), 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. Repeat with the second egg.

  • 6

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

  • 7

    While the eggs are poaching, spread the mashed avocado evenly on the toasted bread slices.

  • 8

    Arrange the halved cherry tomatoes on top of the avocado spread.

  • 9

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

  • 10

    Transfer one poached egg to each slice of avocado toast.

  • 11

    Drizzle 1 tablespoon of extra virgin olive oil over the toast and eggs.

  • 12

    Sprinkle with 1/4 teaspoon red pepper flakes and garnish with 1/4 cup microgreens and 1 tablespoon chopped fresh chives.

  • 13

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

Nutrition Information (per serving)
520
Calories
20g
Protein
42g
Carbs
32g
Fat
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