Cook Time
15 min
Calories
295 calories
Sodium
290mg
Protein
11g
Serves
2
Creamy avocado on whole grain toast topped with a perfectly poached egg and chili flakes.
Instructions
- 1
Toast bread slices until golden and sturdy enough to hold the toppings.
- 2
Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
- 3
Add lemon juice and garlic powder to the avocado. Mash with a fork to your preferred texture — some like it chunky, some smooth.
- 4
Fill a medium saucepan with 3 inches of water. Add white vinegar and bring to a gentle simmer over medium heat.
- 5
Crack one egg into a small ramekin or cup. Use a spoon to create a gentle swirl in the water.
- 6
Slide the egg into the center of the swirl. Poach for 3 minutes for a runny yolk, 4 minutes for jammy.
- 7
Remove with a slotted spoon and rest briefly on a paper towel. Repeat with the second egg.
- 8
Spread mashed avocado generously over each slice of toast.
- 9
Place a poached egg on top of each toast. Season with red pepper flakes and cracked black pepper.
- 10
Top with microgreens or arugula if using. Serve immediately.
Meredith's Tip
The vinegar in the poaching water helps the egg whites hold together — don't skip it. And fresh eggs poach better than older ones.
Ingredients
- 2 slices Bob's Red Mill whole grain bread, toasted
- 1 ripe avocado
- 2 large eggs
- 1 tablespoon white vinegar (for poaching)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Frontier Co-op garlic powder
- ¼ teaspoon red pepper flakes
- Fresh cracked black pepper to taste
- Fresh microgreens or arugula for topping (optional)
Nutrition Facts
Per serving — serves 2
- Total Fat9g
- Sodium290mg
- Total Carbohydrate28g
- Dietary Fiber8g
- Protein11g
- Cholesterol185mg
Estimates based on standard ingredients. Values may vary with substitutions.