Avocado and Egg Toast
Crisp whole-grain toast with lemony avocado and a softly poached egg. A savoury breakfast for one.
Ingredients
- 2 slices whole-grain bread (approx. 90 g)
- 1/2 avocado (approx. 70 g)
- 1 egg
- 1 tsp lemon juice
- 1 tsp vinegar
- Chili flakes, salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 192.1 kcal | 413 kcal |
| Protein | 7.9 g | 17 g |
| Carbs | 20.1 g | 43 g |
| Sugars | 2.1 g | 5 g |
| Fiber | 5 g | 11 g |
| Fat | 8.6 g | 18 g |
Instructions
- 1
Prepare the egg
Bring about 5 cm of water and the vinegar to just below a simmer in a small saucepan. Crack the egg into a cup.
- 2
Poach the egg
Gently swirl the water with a spoon, slide in the egg and poach for 3–4 minutes. Lift it out with a slotted spoon and drain.
- 3
Top the toast
Meanwhile, toast the bread until golden. Roughly mash the avocado with the lemon juice and a pinch each of salt and pepper, then spread over the toast.
- 4
Finish and serve
Place the poached egg on top, cut it open carefully and season with chili flakes.
Tip
Keep the water at a bare simmer when poaching — a rolling boil can break up the egg white.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
