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Avocado Toast with Poached Egg

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 I still remember the jingle from those old egg commercials, “the incredible edible egg!” And eggs are a big hit at our house for breakfast, lunch, or dinner.

And while poaching eggs may sound intimidating, it’s really a super easy way to prepare eggs without standing over them. This recipe for avocado toast with poached egg will surely be a new favorite!

avocado toast with a poached egg on top

Avocado Toast with Poached Egg

During my plant-based eating stint a few years ago, I obviously wasn’t putting butter on my toast, so swapping it out for avocado mashed with a bit of lime juice was a super delicious substitute!

Now that eggs are back in my diet, I love to combine these two elements for tasty avocado toast with a poached egg on top. The rich golden yolk breaks over the toast, and it’s like heaven on a plate and super good for you too! avocado toast with egg split on top

This can be whipped up in a jiffy on any busy morning. So, how do you create this for your own breakfast (lunch or dinner)? And there are lots of great variations for avocado toast as well.

Top it with bacon, leave it with just sliced avocado, or just try mashed avocado mixed with lime juice for a simple breakfast. But here’s what you’ll need for this variation of avocado toast with poached egg.

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Avocado Toast Ingredients

1-2 slices whole grain bread (or your favorite sliced bread)

1 Avocado

2-3 Tbsp salsa or pico de gallo (this can be homemade, like my pico de gallo recipe, or store bought)

1/2 lime, juiced

1 egg

white vinegar

salt and pepper to taste

How to Make Avocado Toast with Poached Egg

  1. Begin with poaching the egg. Fill a small pot halfway with water. Add a tablespoon of white vinegar and 1/4 tsp of salt and bring to a boil. Crack egg into ramekin and set aside. salt in water
  2. While waiting for water to boil (don’t watch that pot… you know the rest), halve avocado and remove the pit. avocado pit
  3. Scoop out the avocado and use a fork to mash it up in a bowl. Now, you can either add the juice of half a lime to your avocado with salt and pepper to taste, or if you have some salsa on hand, add a tablespoon or two to your mashed avocado for a spicy kick. (Here I used some homemade Pico de Gallo I had in the fridge.)mashed avocado and pico de gallo in glass bowl
  4. Once your water comes to a boil, use a slotted spoon and begin stirring the boiling water in a circle pattern around the pot (you want to create a little whirlpool). Once your water is swirling, pour in your egg. Put the lid on your pot, and remove it from the heat. Set your timer for 4 minutes 30 seconds. (Sorry to be so exact, but these instructions are pretty crucial.) boiling water
  5. While your egg cooks, toast your bread and spread on your avocado mash (aka quick guac).
  6. When the timer dings, remove your egg from the hot water with a slotted spoon, and let any excess water drop off. Place your perfectly poached egg on top of your avocado toast. Salt and pepper egg to taste and enjoy (especially with a good cup of coffee)! avocado toast with poached egg on blue plate

I hope you enjoy this delicious avocado toast as a satisfying breakfast that will help you hold out until lunch. I’d love to know how you enjoy eating eggs! We’re always looking for new dishes to create with the incredible edible egg!

Yield: 1 serving

Avocado Toast with Poached Egg

avocado toast with poached egg on top on blue plate

Rich avocado on whole grain toast with a protein-packed poached egg on top is the perfect breakfast to help you power through your day!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 slice whole grain bread
  • 1 avocado
  • 2-3 tbsp salsa or pico de gallo
  • 1/2 lime, juiced
  • 1 egg
  • white vinegar
  • salt
  • pepper

Instructions

    1. Fill a small pot halfway with water. Add a tablespoon of white vinegar and 1/4 tsp of salt and bring to a boil. Crack egg into ramekin and set aside. 
    2. While waiting for water to boil (don’t watch that pot… you know the rest), halve avocado and remove the pit. 
    3. Scoop out the avocado and use a fork to mash it up in a bowl. Now, you can either add the juice of half a lime to your avocado with salt and pepper to taste, or if you have some salsa on hand, add a tablespoon or two to your mashed avocado for a spicy kick. (Here I used some homemade Pico de Gallo I had in the fridge.)
    4. Once your water comes to a boil, use a slotted spoon and begin stirring the boiling water in a circle pattern around the pot (you want to create a little whirlpool). Once your water is swirling, pour in your egg. Put the lid on your pot, and remove it from the heat. Set your timer for 4 minutes 30 seconds. (Sorry to be so exact, but these instructions are pretty crucial.) 
    5. While your egg cooks, toast your bread and spread on your avocado mash (aka quick guac).
    6. When the timer dings, remove your egg from the hot water with a slotted spoon, and let any excess water drop off. Place your perfectly poached egg on top of your avocado toast. Salt and pepper egg to taste and enjoy (especially with a good cup of coffee)! 

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 534Total Fat: 36gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 186mgSodium: 1808mgCarbohydrates: 45gFiber: 19gSugar: 9gProtein: 17g

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