Healthy Avocado Toast with Poached Eggs: A Perfect Breakfast Recipe
A quick, nutritious, and delicious breakfast recipe featuring creamy avocado, perfectly poached eggs, and whole-grain toast. Perfect for busy mornings!
Equipment
- Toaster
- Small Pot
- Slotted Spoon
- Mixing Bowl
Ingredients
For the Avocado Toast
- 2 slices whole-grain bread
- 1 ripe avocado
- 1 tbsp lemon juice optional, to prevent browning
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Poached Eggs
- 2 large eggs
- 1 tbsp white vinegar
- 4 cups water
Optional Toppings
- 1 tsp chili flakes
- 1 tsp sesame seeds
- 1 tbsp microgreens
Instructions
- Toast the slices of whole-grain bread until golden and crispy.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth or slightly chunky.
- Season the mashed avocado with salt, pepper, and a squeeze of lemon juice (optional). Spread evenly over the toasted bread.
- Fill a small pot with water and bring to a gentle simmer. Add 1 tablespoon of white vinegar.
- Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the eggs into the center of the whirlpool.
- Cook the eggs for 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk. Remove with a slotted spoon and place on a paper towel to drain excess water.
- Place one poached egg on top of each avocado-covered toast. Sprinkle with optional toppings like chili flakes, sesame seeds, or microgreens. Serve immediately and enjoy!
Video
Notes
For a vegan version, omit the poached eggs and add toppings like roasted chickpeas or tofu scramble. Store leftover mashed avocado in an airtight container with lemon juice to prevent browning.
