Avocado Toast with Poached Egg
Whole-grain toast topped with creamy avocado mash and a perfectly runny poached egg. A quick, satisfying breakfast.
- Time
- 12 min
- Serving
- 369 kcal
- Ingredients
- ≈ $1.24
- Protein
- 13 g
Ingredients
- 1 Whole-grain breadpack 350 g ≈ $2.17 60 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Lemon≈ $4.70 per kg 15 g
- 5 Vinegar 9% 10 ml
- 6 Chili flakes to taste
- 7 Olive oil 3 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the avocado2 in half, remove the pit, and mash the flesh with a fork, mixing in lemon4 juice and a pinch of salt until smooth.
Fill a wide, shallow pan with 6–8 cm (2.5–3 in) of water, bring to a gentle simmer, and add vinegar.
Toast the bread in a toaster or dry skillet for 2 minutes per side until golden.
Crack the egg into a small bowl, swirl the water with a spoon, then gently pour the egg into the simmering water; cook on low heat for 3 minutes until the whites set but the yolk stays runny.
Lift the egg out with a slotted spoon and blot it dry on paper towels.
Spread the avocado2 on the toast, top with the egg, season with salt, drizzle with olive oil, and sprinkle with chili flakes. Serve immediately.
Tips
- Why it works
- Use vinegar in the poaching water to tighten the egg whites faster. Without it, they spread unevenly and stay translucent.
- Substitutions
- Replace whole-grain bread with rye (60g) for nuttier flavor; swap avocado for mashed banana (½) if no avocado, but skip lemon.
- Common mistakes
- Overcook the egg. Whites turn opaque and rubbery; check by lifting with a spoon at 2 minutes.
- Storing and reheating
- Eat fresh; avocado browns and egg loses texture after 2 hours. Reheat egg alone in a dry pan for 10 seconds.
- Serve with
- Pair with a side of cherry tomatoes (halved) and a black coffee for a balanced morning meal.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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