Avocado Toast with Poached Egg (Printable Version)
# What You Need:
→ Base
01 -
2 slices whole grain or sourdough bread, toasted
02 -
1 ripe avocado
→ Flavoring
03 -
1 tsp lemon zest
04 -
1 tbsp fresh lemon juice
05 -
Salt and freshly ground black pepper, to taste
06 -
1 tbsp olive oil, optional
→ Toppings
07 -
2 eggs
08 -
Pinch of chili flakes, optional
09 -
Fresh herbs (parsley, chives, or cilantro), chopped
# Steps to Follow:
01 -
Bring a small pot of water to a gentle simmer. Add a splash of vinegar (optional) to help the egg whites set. Crack each egg into a small cup. Swirl the simmering water, gently slide one egg into the center, and poach for 3 minutes or until the white is set but the yolk remains soft. Repeat for the second egg.
02 -
In a bowl, mash the avocado with lemon zest, lemon juice, salt, and pepper. Add olive oil if desired for extra creaminess.
03 -
Spread the avocado mixture generously over the toasted bread slices. Top each toast with a poached egg, then sprinkle with chili flakes and fresh herbs. Serve immediately.
# Additional Notes:
01 -
Add crumbled feta or goat cheese for extra richness.
02 -
For a gluten-free version, use certified gluten-free bread.
03 -
Excellent paired with a cup of green tea or a citrusy mimosa.