Simple Poached Egg and Avocado Toast

Name: Simple Poached Egg and Avocado Toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 eggs; 2 slices whole grain bread; 1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.); 2 tablespoons shaved Parmesan cheese; salt and pepper for topping; fresh herbs (parsley, thyme, or basil) for topping; 1 cup quartered heirloom tomatoes for serving

2 steps

Prep:5minCook:5min

This Simple Poached Egg and Avocado Toast recipe is so simple and so delicious! Real, healthy food never tasted so good. YUM!

Updated at: Thu, 17 Aug 2023 14:14:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories390.4 kcal (20%)

Total Fat19.7 g (28%)

Carbs30.8 g (12%)

Sugars4.2 g (5%)

Protein23.1 g (46%)

Sodium1344.8 mg (67%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2eggs

2slices whole grain bread

0.33avocado

usually I cut it in half but don’t use all of it, okay fine maybe I do

2 tablespoonsparmesan cheese

parsley, thyme, or basil, for topping

1 cupheirloom tomatoes

quartered, for serving

Instructions

Step 1

Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).

Step 2

While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

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