Ingredients
For the base:
2 slices rustic or whole grain bread
1 ripe avocado
2 eggs
For seasoning:
1 teaspoon lemon juice
Salt and black pepper, to taste
Pinch of chili flakes or Espelette pepper (optional)
For garnish:
Fresh coriander or flat-leaf parsley
Drizzle of extra virgin olive oil
Instructions
- Bring a saucepan of water to a gentle simmer and add a splash of white vinegar if desired.
- Crack an egg into a small cup. Stir the simmering water to create a whirlpool, then gently slide in the egg. Poach for 2–3 minutes until the white is set but yolk is soft. Remove with a slotted spoon. Repeat with the second egg.
- Toast the bread until golden.
- Mash avocado with lemon juice, salt, pepper, and optional chili flakes.
- Spread avocado mixture over toasted bread slices.
- Top each with a poached egg.
- Sprinkle with herbs and drizzle lightly with olive oil. Serve immediately.
Notes
- Add crumbled goat cheese or feta for extra richness.
- Top with seeds like sesame, pumpkin, or sunflower for crunch.
- Use sourdough bread for a tangy base.
- Smoked salmon makes a great protein addition.
- Swap herbs with arugula, dill, or spinach for variation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Poaching, Toasting
- Cuisine: International
Nutrition
- Serving Size: 1 toast with egg
- Calories: 280
- Sugar: 2g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 190mg
