Ingredients
Method
- Toast the Bread: Begin by toasting the slices of whole-grain bread until they are golden brown and crisp.
- Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice, and mash it with a fork until smooth. Season with salt and pepper to taste.
- Poach the Eggs: Bring a pot of water to a simmer, and add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3–4 minutes or until the whites are set and the yolks are still runny.
- Pro Tip: Use a spoon to create a gentle whirlpool in the water before adding the eggs to help them keep their shape.
- Assemble the Toast: Spread the mashed avocado evenly over the toasted bread slices. Top each slice with a poached egg.
- Garnish and Serve: Sprinkle red chili flakes or pumpkin seeds over the top for added flavor and texture. Serve immediately and enjoy!
Notes
Variations
- Spice Level: Add more chili flakes or a dash of hot sauce for extra heat.
- Add Protein: Include smoked salmon or turkey slices for a hearty meal.
- Gluten-Free: Use gluten-free bread to cater to dietary needs.
Substitutions
- Oils: Try avocado oil instead of lemon juice for a richer flavor.
- Dairy-Free: Skip the butter when toasting for a dairy-free option.
Make-Ahead & Storage
- Fridge: Store extra mashed avocado in an airtight container for up to 2 days.
- Freezer: Toasted bread can be frozen for up to a month.
Troubleshooting & Common Mistakes
- Sogginess: Ensure bread is fully toasted to avoid soggy texture.
- Poaching: Avoid overcooking the eggs by timing them accurately.
Tools & Equipment
- Pan: Use a wide, shallow pan for poaching eggs.
- Thermometer: Check water temperature to maintain a simmer.
Serving Ideas
- Pair with a fresh salad or fruit bowl for a complete meal.
- Drizzle with balsamic glaze for an added touch of sweetness.