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Avocado Toast with Poached Egg

Vegetarian
30-Minute Meals
Quick
One-Pot
Avocado Toast with Poached Egg
Meal Slot:
Breakfast
Prep Time:
10
minutes
Cook Time:
10
minutes
Calories:
350
Kcal
Protein:
18
g
Carbs:
28
g
Fat:
18
g
Cuisine:
American
Allergens:
Eggs, Gluten
Serves:
2
Description

Whole‑grain toast topped with lemony smashed avocado and a runny poached egg, finished with salt, pepper, and chile flakes for a fresh, protein‑forward breakfast.

Ingredients
  • 2 slices whole-grain bread
  • 1 ripe avocado
  • 2 eggs
  • 1 tsp lemon juice
  • Salt & pepper
  • Red pepper flakes (optional)
Directions
  1. Fill a medium saucepan with 2–3 inches of water; bring to a bare simmer (not boiling).
  2. Stir in 1 tsp distilled white vinegar and a pinch of salt (optional).
  3. Crack each egg into a small cup. Swirl the water gently for one egg, or keep it still for two.
  4. Slide the egg(s) in close to the surface. Poach 3–4 min for runny yolks or 4–5 min for more set.
  5. Lift out with a slotted spoon, blot on paper towel, and trim wispy whites if needed.
  6. Season with salt and pepper; serve immediately on warm avocado toast.

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