Description
This Avocado Toast with Poached Egg is a quick, nutritious, and delicious breakfast option perfect for busy mornings. Combining creamy avocado slices with perfectly poached eggs atop whole grain bread, it offers a balanced meal rich in healthy fats, protein, and fiber—all ready in just six minutes.
Ingredients
Eggs
- 2 large eggs
- 1 tablespoon white vinegar
Bread and Toppings
- 2 thick slices whole grain bread
- ½ avocado, sliced
- Salt (to taste)
- Pepper (to taste)
- Fresh parsley (for topping)
Instructions
- Prepare the Eggs: Crack each egg into its own small bowl carefully to keep the yolk intact. Bring a medium saucepan filled with water to a boil, then add the white vinegar. Reduce the heat so the water simmers gently. Slowly lower each egg into the simmering water and cook for 4 minutes, until the egg whites are set but the yolks remain soft and runny. Remove eggs carefully with a slotted spoon.
- Toast the Bread: While the eggs are poaching, toast two thick slices of whole grain bread until golden and crisp.
- Assemble the Toast: Place the sliced avocado over the toasted bread slices and gently smash them slightly with a fork to spread evenly.
- Add the Poached Eggs: Top each avocado-covered toast with a poached egg.
- Season and Garnish: Sprinkle salt, pepper, and fresh parsley evenly over the top for added flavor and freshness. Serve immediately while warm.
Notes
- Use fresh eggs for best poaching results.
- Adjust poaching time slightly if you prefer firmer yolks.
- Whole grain bread adds extra fiber and nutrients compared to white bread.
- Fresh parsley adds color and a mild herbal note but can be substituted with chives or cilantro.
- Smashing the avocado helps it spread smoothly and combine better with the egg.
