By Cintia Diaz
Poached Egg Avocado Toast
10 steps
Prep:10minCook:15min
Poached eggs and avocados are a beautiful combination. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package, and avocados, I can never get enough of it.
Updated at: Wed, 16 Aug 2023 21:01:22 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories286.6 kcal (14%)
Total Fat18.9 g (27%)
Carbs20.1 g (8%)
Sugars2.8 g (3%)
Protein11.6 g (23%)
Sodium958.3 mg (48%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
For the egg:
Step 2
Bring a large pot of water to a boil, then reduce the heat to low.
Step 3
While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
Step 4
Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
Step 5
Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
Step 6
Toast
Step 7
Mash the avocado in a small bowl and season with salt, pepper, and the juice of half lemon.
Step 8
Heat a small nonstick skillet over low heat, spray the bread with butter and toast it on each side until the bread is golden brown.
Step 9
On a small pot gently crack the egg into the hot water. Cook the egg for 5 to 6 minutes.
Step 10
Place mashed avocado over toast, top with egg, salt and pepper and hot sauce if desired!
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