A delicious and nutritious breakfast option featuring creamy avocado on toasted sourdough bread topped with perfectly poached eggs.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2 servings 1x
Category:Breakfast
Method:Poaching
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 slices sourdough bread
1 ripe avocado
1 tablespoon lemon juice
Salt and pepper to taste
1 teaspoon olive oil
2 large eggs
Red pepper flakes (optional)
Fresh herbs for garnish (optional)
Instructions
Toast the sourdough bread slices until golden brown and crispy.
While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork, then mix in the lemon juice, and season with salt and pepper to taste.
In a small saucepan, bring water to a gentle simmer. Add a splash of vinegar if desired.
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
Spread the mashed avocado evenly over the toasted sourdough slices.
Carefully remove the poached eggs from the water using a slotted spoon and place one on top of each slice of avocado toast.
Drizzle with olive oil, sprinkle with red pepper flakes if using, and garnish with fresh herbs if desired.
Notes
For a creamier texture, add a tablespoon of Greek yogurt to the mashed avocado.
Try adding sliced tomatoes or radishes on top for extra flavor and crunch.