Ingredients
2 large eggs
2 slices whole grain toast
1 ripe avocado
1 tsp white vinegar
Salt and pepper to taste
1/2 cup cherry tomatoes, halved
1 tsp olive oil
Fresh herbs for garnish (parsley or chives)
Instructions
1. Toast the bread slices until golden and set aside.
2. Bring a saucepan of water to a gentle simmer and add the vinegar.
3. Crack each egg into a small dish and gently lower into the water.
4. Cook eggs for about 3 minutes until whites are set.
5. Meanwhile, mash avocado onto the toast and season with salt and pepper.
6. Remove poached eggs with a slotted spoon and place on top of the toast.
7. Toss cherry tomatoes with olive oil and serve on the side.
8. Garnish with fresh herbs and a pinch of cracked pepper.
Notes
Use the freshest eggs possible—they hold their shape better when poached.
If you’re prepping for a group, poach eggs in advance and reheat in warm water for 30 seconds before serving.
Add lemon juice to the avocado for extra brightness.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Breakfast
- Method: Poaching
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 190mg