Avocado Toast with Poached Egg
Crispy sourdough topped with smashed avocado, a perfectly poached egg, and chili flakes.
10 minEasy1 servings
Nutrition per serving
320
Calories
14g
Protein
28g
Carbs
18g
Fat
Ingredients
- 2 slicesSourdough bread
- 1Ripe avocado
- 2Eggs
- ¼ tspChili flakes
- 1 tspLemon juice
- to tasteSalt & pepper
Instructions
- 1
Toast sourdough slices until golden and crispy.
- 2
Halve the avocado, remove pit, and mash with lemon juice, salt, and pepper.
- 3
Bring a pot of water to a gentle simmer, create a vortex, and crack eggs in one at a time. Poach for 3 minutes.
- 4
Spread mashed avocado on toast, top with poached eggs, and sprinkle chili flakes.
Nutrition Facts
Servings 1Serving Size 1
Amount Per Serving
Calories320
% Daily Value *
Total Fat 18g23%
Saturated Fat 5.4g27%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 420mg18%
Total Carbohydrate 28g10%
Dietary Fiber 2g7%
Sugars 4.2g
Protein 14g28%
Vitamin A 500 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Avocado Toast with Poached Egg
- • Prepare ingredients the night before for a quicker morning routine.
- • Use room-temperature eggs for more even cooking and better volume.
- • Choose avocados that yield slightly to gentle pressure for perfect ripeness.
- • Roll citrus on the counter before juicing to get more juice out.
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