Avocado Toast with Poached Egg Recipe
A simple and nutritious breakfast recipe featuring creamy avocado smashed on toasted whole grain bread topped with perfectly poached eggs, seasoned with salt, pepper, and fresh parsley for a delicious and wholesome meal.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Total Time: 6 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Eggs
- 2 large eggs
- 1 tablespoon white vinegar
Toast
- 2 thick slices whole grain bread
Toppings
- ½ avocado, sliced
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for topping
Instructions
- Prepare the poaching water: Crack each egg into its own small bowl, ensuring the yolk remains intact. Bring a medium saucepan filled with water to a boil, then add the white vinegar. Reduce the heat until the water is gently simmering.
- Poach the eggs: Carefully slide each egg into the simmering water. Cook for 4 minutes, or until the egg whites are set and yolks remain soft and runny. Use a slotted spoon to gently remove the eggs from the water and drain off excess water.
- Toast the bread: While eggs are poaching, toast the slices of whole grain bread to your preferred level of crispiness using a toaster.
- Prepare the avocado: Place the sliced avocado on top of the toasted bread. Using a fork, slightly smash the avocado to spread it evenly.
- Assemble and season: Place a poached egg on top of each avocado toast slice. Sprinkle with salt, freshly ground black pepper, and chopped fresh parsley for garnish. Serve immediately.
Notes
- Use fresh eggs for the best poaching results.
- The vinegar helps the egg whites coagulate quickly, keeping the eggs neat.
- To avoid overcooking, monitor the poaching time closely.
- Optional: Add a squeeze of lemon juice to the avocado for extra zing.
- Whole grain bread adds fiber and nutrients, but any bread type can be used based on preference.