Perfectly balancing creaminess and crunch, this Avocado Toast with Poached Egg is not just a delight for the palate but also a treat for the eyes. The vibrant green of the avocado and the golden runny yolk create a mesmerizing color combination that stands out. The subtle heat from red pepper flakes completed by the tangy lemon juice elevates this simple dish to gourmet levels. In less than 20 minutes, you can have a beautiful and nutritious breakfast ready to start your day right.
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- 2 slices whole grain bread
- 1 ripe ripe avocado, mashed
- 2 large eggs
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh chives
Instructions
- Toast the slices of whole grain bread until they are golden and crispy.
- In a bowl, mix the mashed avocado with lemon juice, salt, and black pepper.
- Spread the avocado mixture evenly over the toasted bread slices.
- Fill a saucepan with about 2 inches of water and bring it to a gentle simmer. Add the white vinegar.
- Crack one egg into a small bowl. Create a gentle whirlpool in the water using a spoon and gently slide the egg into the center of the whirlpool. Cook for 3-4 minutes or until the egg white is set but the yolk is still runny.
- Use a slotted spoon to remove the poached egg and place it on top of the avocado toast. Repeat the process with the second egg.
- Sprinkle the red pepper flakes and chopped fresh chives over the top. Serve immediately.
Nutrition
Serving: 100g | Calories: 300kcal | Carbohydrates: 22g | Protéines: 10g | Fat: 20g | Sucre: 2g