Avocado Toast with Poached Eggs
Creamy, dreamy, and protein-packed Avocado Toast with Poached Eggs, perfect for breakfast, lunch, or even light dinners. This recipe is quick, healthy, and incredibly satisfying.
Ingredients
- 2 slices of bread sourdough, whole wheat, or your favorite
- 1 ripe avocado
- 2 large eggs
- 1 tablespoon white vinegar
- Salt and black pepper to taste
- Red pepper flakes optional, for a little heat
- Everything bagel seasoning optional, for extra flavor
- Fresh chives or parsley optional, for garnish
Instructions
- Toast your bread slices to your liking. You want them to be golden brown and crispy, but not burnt.
- Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it with a fork and season with salt and pepper to taste.
- Fill a saucepan with about 3 inches of water, add white vinegar, and bring to a gentle simmer.
- Crack each egg into a small bowl separately.
- Gently swirl the simmering water, and carefully slide one egg into the center. Repeat with the second egg.
- Poach the eggs for about 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon.
- Spread the mashed avocado evenly over each slice of toast.
- Place one poached egg on top of each slice of avocado toast.
- Sprinkle with salt, pepper, red pepper flakes, everything bagel seasoning, and garnish with fresh chives or parsley if desired. Serve immediately.