Description
Avocado Toast with Lemon & Egg is a must-try delight that combines creamy avocado, zesty lemon, and perfectly poached eggs on toasted bread.
Ingredients
Scale
- 2 slices whole grain or sourdough bread, toasted
- 1 ripe avocado
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil, optional
- 2 eggs
- Pinch of chili flakes, optional
- Fresh herbs (parsley, chives, or cilantro), chopped
Instructions
- Bring a small pot of water to a gentle simmer. Add a splash of vinegar (optional) to help the egg whites set. Crack each egg into a small cup. Swirl the simmering water, gently slide one egg into the center, and poach for 3 minutes or until the white is set but the yolk remains soft. Repeat for the second egg.
- In a bowl, mash the avocado with lemon zest, lemon juice, salt, and pepper. Add olive oil if desired for extra creaminess.
- Spread the avocado mixture generously over the toasted bread slices. Top each toast with a poached egg, then sprinkle with chili flakes and fresh herbs. Serve immediately.
Notes
- For a creamier texture, incorporate more olive oil into the avocado mixture.
- Adjust seasoning according to personal preference.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 toast with egg
- Calories: 350
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 210mg