Description
Avocado Toast with Poached Egg is the perfect recipe to make when you don't have a lot of time to cook but still looking for something delicious, healthy, and nutritious for breakfast. In about 5 minutes with just a handful of ingredients, you can create a drool-worthy plate of egg and avocado toast.
Ingredients
- 2 large eggs
- 1 tablespoon white vinegar
- 2 thick slices whole grain bread
- ½ avocado, sliced
- salt and pepper (for topping)
- fresh parsley (for topping)
Instructions
- Crack each egg into their own small bowl, being careful not to break the yolk. Bring a medium saucepan filled with water to a boil, then add vinegar. Lower heat until water is simmering. Gently lower the eggs into the simmering water and cook for 4 minutes, or until egg whites are set and yolks are soft and runny. Carefully remove the eggs with a slotted spoon.
- Toast the bread in the toaster and place the sliced avocado over the toast. Smash it slightly with a fork on top of the toast.
- Top each toast with a poached egg. Sprinkle with salt, pepper, and fresh parsley.
Notes
How to check eggs for doneness: A poached egg is typically done when the whites are fully cooked and the yolk is still soft. To test if your poached egg is done, gently prod the yolk with the tip of a knife. If it is still soft and jiggly, the egg is done. If it is firm and solid, the egg is overcooked.
How to store: Egg and avocado toast is best eaten right away, but you can store leftovers in a Ziploc bag or airtight container in the fridge overnight. The bread will get a little bit soggy, so keep that in mind when deciding when to eat your toast.
Freezing? It’s not recommended to freeze prepared avocado toast with poached eggs. You may choose to freeze individual ingredients, but cooked and combined, the toast ingredients will not fare well when frozen.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Poached
- Cuisine: American