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Avocado Toast with Poached Egg

Delicious Avocado Toast with Poached Egg for a Quick Breakfast

This Avocado Toast with Poached Egg is a delightful breakfast option that combines creamy avocado with perfectly poached eggs.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 eggs Egss
  • 2 slices whole grain bread
  • 1/3 avocado Avocado smashed
  • 2 tablespoons shaved Parmesan cheese
  • salt to taste
  • pepper to taste
  • fresh herbs (parsley, thyme, or basil) for topping
  • quartered heirloom tomatoes for serving

Equipment

  • pot
  • spatula
  • Toaster

Method
 

  1. Bring a pot of water to boil, ensuring there's enough water to cover the eggs.
  2. Drop the metal rims of two mason jar lids into the pot so they're laying flat on the bottom.
  3. When the water is boiling, turn off the heat and crack the eggs directly into each rim.
  4. Cover the pot and poach the eggs for about 5 minutes.
  5. While the eggs are cooking, toast the bread and smash the avocado on each piece.
  6. After the eggs are done, use a spatula to carefully lift them out of the water.
  7. Gently pull the rim off the eggs and place the eggs on top of the toast.
  8. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs, then serve with quartered heirloom tomatoes.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 186mgSodium: 400mgPotassium: 450mgFiber: 8gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Avocado Toast with Poached Egg is best enjoyed immediately but can be prepared in advance by mashing avocado and toasting bread beforehand.

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