Poached Egg and Avocado on Toast

5 from 1 vote

This poached egg and avocado toast recipe makes an easy breakfast or lunch packed with flavor and nutrients. Crunchy toast gives way to creamy avocado, soft egg, and gooey yolks. Add some lime and smoked paprika, and your taste buds will be dancing!

Prep Time15

Cook Time3

Course: Breakfast

Diet: Diabetic, Low Lactose, Vegetarian

Servings:

Calories: 602kcal

Ingredients

2 slices whole wheat bread
1 avocado
2 eggs
2 tsp white vinegar
1/2 lime juiced
pinch of smoked paprika
salt and pepper to taste
chili flakes optional

Instructions

First fill a saucepan with water and add 2 tsp of white vinegar. Put on the stove and bring to the boil. Meanwhile toast the bread lightly and leave in a rack to cool so it doesn’t go soggy.
Cut the avocado in half long ways around the stone, and pull it apart so you have two halves, one with the stone in. To remove the stone put a knife in it and twist – it will pop right out. Use a spoon to scoop out the flesh in one half and then slice.
Lay the avocado slices evenly on the toast and spritz with the lime juice so the avocado does not go brown. Season with salt and pepper and repeat with the other half. Put aside.
Poach the eggs one at a time. Have a plate covered with a kitchen towel ready. Crack the egg into a small bowl so it is easier to transfer into the water. stir the boiling water vigorously with a spoon to get a swirling clockwise motion in the water. Allow the swirling to calm slightly, then drop the egg right into the centre. It should drop straight to the bottom and remain relatively still.
Set a timer for 3 minutes then remove the egg with a slotted spoon and place on the plate lined with kitchen towel. Repeat with the second egg. Note – 3 minutes will give you a poached egg where the white is cooked and the yolk is runny. Increase the time to 4 or 5 minutes if you like the yolk more solid.
Place one egg on each piece of toast, season with salt, pepper and chilli flakes to taste and serve immediately.

Nutrition