Avocado Toast with Poached Eggs is a delightful and nutritious breakfast option that has gained popularity in recent years. Here s a bit of history and a detailed recipe for you to 😉 easy
Avocado toast with Poached Eggs has roots in various culinary traditions. but it became widely popular in the 1990s. particularly in Australian cafés. The combination of creamy avocado and crispy toast quickly became a favorite for its simplicity and health benefits. Adding poached eggs to avocado toast elevates the dish providing a rich source of protein and making it a more complete meal. Poached eggs have been a staple in European cuisine for centuries often served on toast or with other breakfast items.
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Cut the avocados in half. remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth. Season with salt, pepper, and a squeeze of lemon juice if desired.
Toast the slices of whole-grain bread until golden brown.
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl then gently slide the eggs into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
Spread the mashed avocado evenly over the toasted bread slices. Top each slice with a poached egg.
Sprinkle with salt, pepper, and red pepper flakes if using.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
