Description
Avocado toast with egg is the ultimate breakfast indulgence that combines creamy avocado spread on crispy sourdough bread, topped with a perfectly poached egg. This delightful dish offers a balance of textures and flavors, making it a satisfying choice for brunch or a quick meal at home. With its vibrant colors and rich taste, it’s not just a treat for your palate but also a feast for the eyes, perfect for sharing on social media.
Ingredients
Scale
- 2 ripe avocados
- 4 slices sourdough bread
- 4 large eggs
- 2 tablespoons lemon juice (freshly squeezed)
- Salt to taste
- Pepper to taste
Instructions
- Toast the sourdough bread until golden brown and crispy.
- While the bread toasts, cut the avocados in half, remove the pit, and scoop into a bowl. Add lemon juice, salt, and pepper; mash until smooth but slightly chunky.
- In a saucepan filled halfway with water, bring it to a gentle simmer. Crack each egg into a small bowl before gently sliding them into the water one by one. Poach for about 3 minutes until whites are set and yolks remain runny.
- Spread the avocado mixture generously on each slice of toast. Top with a poached egg.
- Serve immediately, garnished with extra salt or chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting/Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast with egg (approx. 180g)
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 210mg