Creamy Avocado Toast with Poached Egg
Nutrition per serving
Protein per 100 kcal: 3.2g · Energy from macros: 13% protein / 24% carbs / 64% fat
Ingredients
- 1 large ripe avocado
- 2 slices sourdough bread
- 2 large eggs
- 1 tbsp lemon juice
- 1 tsp white vinegar
- 1 tbsp extra-virgin olive oil
- 1/2 tsp red chilli flakes
- 1 tbsp fresh parsley, chopped
- 1 spring onion, finely sliced
- 2 lemon wedges, to serve
- Salt and black pepper, to taste
Instructions
Scoop the avocado flesh into a bowl and mash it with a fork until creamy but still a little chunky, then stir in the lemon juice, half the olive oil, salt and black pepper.
Toast the sourdough slices until golden and crisp, then brush them lightly with the remaining olive oil.
Bring a pan of water to a gentle simmer, add the vinegar, and stir the water into a whirlpool.
Crack each egg into a small cup, slide it gently into the swirling water, and poach for 3 minutes until the white is set and the yolk is still runny. Lift out with a slotted spoon and drain briefly.
Spread the smashed avocado thickly over the toast and top each slice with a poached egg.
Sprinkle with chilli flakes, parsley and spring onion, add a lemon wedge on the side, and serve straight away.
Creamy avocado toast with poached egg is a café-style breakfast you can make at home in about 20 minutes — golden sourdough piled with lemony smashed avocado and a perfectly runny poached egg, finished with chilli flakes and fresh herbs. It is light yet filling, rich in healthy fats and protein, and a lovely way to start a weight-loss-friendly day.
