Avocado Toast with Poached Egg
Avocado Toast with Poached Egg breakfast sandwich. A simple no-frills avocado mash-up spread on a slice of toasted whole-grain bread and topped with a poached egg.
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Servings: 4 servings
Calories: 211kcal
Ingredients
- 4 eggs
- 4 slices whole grain bread
- 1 avocado
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Crack the eggs into individual small dishes and set aside while the water is heating. (see note)
- Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference.
- While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper. Plate the toast and spread the mashed avocado equally on each slice.
- When the eggs are cooked, lift them out of the water with a slotted spoon. Place a poached egg on each portion of the toast. Add a grinding of salt and pepper and chopped parsley.
Notes
- Mash the avocado with a pastry blender or a fork.
- Eggs have three parts, the yolk, tight white and a loose white. It is the watery loose white that will make the poaching water foggy.
- If you want to eliminate the unappetizing foggy mess in the poaching water….crack the egg into a fine-meshed strainer and swirl it around for a second. The thin watery part of the egg will drain off. Then proceed to poach the egg.
- Use a slotted spoon to lift the eggs from the poaching water. Blot the bottom of the spoon with a dish towel to remove any excess water before adding the egg to the avocado mash.
Nutrition
Serving: 1Avocado Toast with Poached Egg | Calories: 211kcal | Carbohydrates: 17g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 186mg | Sodium: 294mg | Fiber: 4g | Sugar: 2g