Poached Eggs on Avocado Toast is a simple yet delicious breakfast or brunch option that combines creamy mashed avocado with perfectly poached eggs on top of crispy toast. The richness of the avocado pairs wonderfully with the runny yolk of the poached eggs, making this dish satisfying, healthy, and full of flavor. It’s quick to make and can be easily customized with your favorite toppings.
Ingredients:
- 2 large eggs
- 2 slices of bread (sourdough, whole grain, or your favorite)
- 1 ripe avocado
- 1 tablespoon lemon juice (optional)
- Salt and pepper, to taste
- 1 tablespoon white vinegar (for poaching)
- Optional toppings: red pepper flakes, microgreens, cherry tomatoes, feta cheese, or a drizzle of olive oil
Instructions:
- Poach the eggs:
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar to the simmering water (this helps the eggs hold their shape).
- Crack one egg into a small bowl. Stir the simmering water to create a gentle whirlpool and carefully slide the egg into the center of the swirl. Poach for about 3-4 minutes, until the whites are set and the yolk is still runny. Remove with a slotted spoon and repeat with the second egg.
- Toast the bread:
- While the eggs are poaching, toast your bread slices until golden and crispy.
- Prepare the avocado:
- In a small bowl, mash the ripe avocado with a fork. Add lemon juice (if using) and season with salt and pepper to taste.
- Assemble the avocado toast:
- Spread the mashed avocado evenly over the toasted bread slices. Season with additional salt and pepper, if desired.
- Top with poached eggs:
- Place a poached egg on top of each slice of avocado toast. Sprinkle with your favorite toppings, such as red pepper flakes, microgreens, or feta cheese.
- Serve:
- Serve immediately and enjoy your delicious Poached Eggs on Avocado Toast!
This nutritious and flavorful dish is perfect for a quick breakfast or brunch that feels indulgent while still being healthy.
