Avocado Toast with Poached Eggs

Why do ‘Millenials’ love this new-age breakfast so much?

Avocado Toast with Poached Eggs garnished with fresh salsa.

In case you’ve never heard of Avocado Toast with Poached Eggs, it’s taking the rising generation by storm in their efforts to be health conscious and avoid processed foods for breakfast. It also happens to be absolutely delicious, as I finally gave it a go recently. Now I make it for breakfast all the time, even though I do not fall under the ‘Millennial’ classification (I’m flat out too old).

Of course there is no classification requirement needed to eat it, just the knowledge of how to throw a couple pieces of toast in a toaster, and poach a couple eggs. Easy right? Surprisingly, yes!

Millennials Love Making Avocado Toast with Poached Eggs because it’s crazy easy and really healthy.

It all revolves around the poached eggs. Besides being absolutely delicious, (Don’t ask me why cooking eggs in water makes them sooo stinking good, but it just does, trust me.) poached eggs are also a really healthy way to eat your eggs because you don’t need some kind of oil (fat) to cook them. Ripe raw avocados with their mild, creamy taste and many health benefits compliment the taste of poached egg beautifully. When served on a hearty, whole grain piece of toast you’re getting a healthy dose of fiber along with the protein from the egg. It makes a very satisfying, filling breakfast that gives you plenty of energy to start your day and will keep you feeling full for hours. If you’ve never poached an egg, read on and I’ll walk you through it; no worries!

How to properly poach an egg.

Fill a small skillet with about an inch of water and set it to medium high heat. Set out a slotted spoon, you’ll need it for later. Break one or two eggs into a small bowl, checking for any broken shell pieces, and set it aside. When small bubbles begin to rise from the bottom of the skillet in little ‘streams’ to the surface and you can see steam above the skillet, grab your slotted spoon and briskly stir the water around just to get it moving.

Gently pour the eggs into the moving water. Do not stir them. Adding them to moving water keeps them from sticking badly to the bottom (keep the vinegar in the pantry, it’s not needed for poaching). Turn the heat to medium, and set the timer for 3 minutes. Gently slosh a little water continually over the tops of the yolks to help cook the egg whites up there. When the timer goes off, turn off the heat. Remove the egg(s) with the slotted spoon and let excess water drip off before placing right onto your avocado laden toast.

You have seriously go to try this to see what the craze is all about! It’s sooo good! And don’t forget to leave me a comment below, I’d love to hear what you think and how you would rate this recipe!

Avocado Toast with Poached Eggs

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• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 2 servings 1x

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Description

In case you’ve never heard of Avocado Toast with Poached Eggs, it’s taking the rising generation by storm in their efforts to be health conscious and avoid processed foods for breakfast. It also happens to be absolutely delicious!

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Ingredients

Scale 1x2x3x

• 1 small ripe avocado, sliced in half, pit removed, 
• 2 large eggs
• 2 pieces of whole grain/whole wheat bread
• salt and pepper
• butter (optional)

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Instructions

1. Fill a small skillet (stainless or nonstick) with water an inch deep and set it over medium high heat. Slice avocado into thin slices, and crack eggs into a small dish while the water heats. When water is just to a simmer, swirl it around with a spoon and drop the eggs into the moving water. Turn the heat down to medium and set the timer for 3 minutes. Gently slosh hot water over the yolks while the eggs cook.
2. Toast bread to your preference while the eggs cook.  Set onto two plates, (I like to spread a little butter on here; totally optional) then spread half the avocado slices onto each. 
3. When the eggs have cooked for 3 minutes, turn the heat off. Remove each egg with a slotted spoon and let excess water drip out. Place each egg on top of avocado toast. Sprinkle toast with a generous pinch of salt and freshly ground pepper. Serve immediately. 

Notes

Avocado Toast with Poached Eggs is delicious on it’s own, but salsa, bacon bits, cheese, even hot sauce are all excellent garnishes.

• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 piece of toast
• Calories: 311
• Sugar: 1.7 g
• Sodium: 278 mg
• Fat: 25.1 g
• Saturated Fat: 5.8 g
• Carbohydrates: 14.8 g
• Fiber: 7.7 g
• Protein: 10 g
• Cholesterol: 186 mg