Avocado Toast with Poached Egg
330kcal
Ingredients
- 1 slice sourdough bread
- 1 tablespoon unsalted butter softened
- 1 ripe avocado
- 1 large egg
- 1 teaspoon white vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Equipment
- saucepan
- toaster
Method
- Toast the slice of sourdough bread in a toaster until golden brown, about 2-3 minutes. Spread the softened butter evenly over the warm toast.
- Fill a small saucepan with 2 cups of water and bring to a gentle simmer over medium heat. Add the white vinegar to the water.
- Crack the egg into a small bowl. Gently slide the egg into the simmering water, swirling the water to help it hold its shape. Cook for 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk.
- Scoop the avocado flesh into a small bowl and mash it with a fork until smooth but slightly chunky. Spread the mashed avocado evenly over the buttered toast.
- Use a slotted spoon to carefully remove the poached egg from the water, letting excess water drain off. Place the egg on top of the avocado toast.
- Sprinkle the toast with kosher salt, black pepper, and red pepper flakes (if using). Serve immediately.
Nutrition
Calories330kcalCarbohydrates30gProtein9gFat22gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat16gCholesterol186mgSodium350mgPotassium660mgFiber7gSugar1gVitamin A300IUVitamin C10mgCalcium18mgIron1.5mg