Simple Poached Egg and Avocado Toast
This Simple Poached Egg and Avocado Toast is a quick and nourishing breakfast made with creamy avocado, perfectly poached eggs, and shaved Parmesan on hearty whole-grain toast. Elegant yet easy, it’s ready in just 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop, Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 eggs
- 2 slices whole grain bread
- 1/3 avocado (adjust to taste)
- 2 tablespoons shaved Parmesan cheese
- Salt and black pepper, to taste
- Fresh herbs (parsley, thyme, or basil), for garnish
- Quartered heirloom tomatoes, for serving
Instructions
- Bring a medium pot of water to a boil. Drop in two mason jar lid rings to rest flat at the bottom.
- Turn off the heat and carefully crack an egg into each ring. Cover and let poach for 4–5 minutes depending on yolk preference.
- Meanwhile, toast the whole grain bread slices.
- Smash avocado onto each slice of toast with a fork.
- Use a spatula to lift the poached eggs out of the water. Remove metal rings and place the eggs on top of the avocado toast.
- Sprinkle with shaved Parmesan, salt, pepper, and fresh herbs.
- Serve immediately with heirloom tomato quarters on the side.
Notes
- Add a teaspoon of vinegar to poaching water to help egg whites hold together.
- Use feta or goat cheese instead of Parmesan for a tangy variation.
- Poached eggs are best fresh, but can be gently reheated in warm water if needed.
- Top with chili flakes or hot sauce for a spicier version.
- Serve with a side of greens or roasted veggies for a more filling meal.
Nutrition
- Serving Size: 1 plate (2 slices)
- Calories: 330
- Sugar: 3g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 370mg
