Ingredients:
2 slices of whole grain bread
1 ripe avocado
2 large eggs
1 tablespoon vinegar
Salt and pepper to taste
A sprinkle of chili flakes (optional)
Instructions:
Toast the slices of bread until they are golden and crispy.
Cut the avocado in half, remove the seed, and scoop out the flesh. Mash the avocado with a fork and season with salt and pepper.
Spread the mashed avocado onto the toasted bread.
To poach the eggs, bring a pot of water to a simmer and add vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes for a runny yolk, or longer if you prefer a harder yolk.
Use a slotted spoon to remove the eggs from the water. Drain on a paper towel.
Place each poached egg on top of the avocado toast, season with salt, pepper, and chili flakes if desired.
How to Serve:
Serve the Avocado and Poached Egg Toast immediately while the toast is still warm and the egg is runny. A side of mixed berries or a small green salad would complement this meal well.
Nutrition Count per Serving:
Calories: 360 kcal
Protein: 15 g, Carbs: 30 g
Fat: 20 g
Fiber: 10 g
Sugar: 4 g