Avocado Toast with Poached Eggs
Creamy mashed avocado seasoned with fresh lemon juice and chili flakes sits atop thick toasted sourdough. Finished with perfectly runny poached eggs, this café-quality dish makes a healthy and satisfying start to your day.
Ingredients
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servings
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Instructions
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Toast the sourdough slices until golden brown and sturdy enough to hold toppings.
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In a shallow bowl, mash the avocado with lemon juice, a drizzle of olive oil, salt, and black pepper.
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Bring a pot of water to a gentle simmer, stir in white vinegar, and create a gentle whirlpool in the center.
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Crack each egg into a small ramekin and gently slide into the swirling water, poaching for 3 to 4 minutes until whites are set and yolks remain runny.
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Spread the mashed avocado generously over the warm toasted sourdough.
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Use a slotted spoon to lift the poached eggs onto the toast, garnish with chili flakes and flaky salt, and serve immediately.
Notes & Tips
Fresh eggs hold their shape much better during poaching than older eggs.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 12g g |
| Fat | 16g g |
| Carbohydrates | 24g g |
| Fiber | 6g g |