Prep Time (minutes)
Cook Time (minutes)
4 eggs for poaching
2 tablespoons of vinegar (rice or mild)
1/4 teaspoons of salt
1 pinch pepper (or red pepper optional)
4 slices of toast (Love Canyon Bakehouse 7 Grain Bread)
1 teaspoon of fresh lemon (or lime) juice
1 pinch of cilantro
1 teaspoon olive oil
Avocado toast with poached eggs is a delicious, healthy breakfast. If you are Whole30 or Paleo, skip the bread and have just the avocado and egg. It is a filling and satisfying morning meal.
1 Fill a saucepan about 2/3 full of water and boil. Turn the heat down to simmer. Crack the egg into a small cup before gently lowering the egg into the simmering water. Add vinegar to the water and cook for 4 minutes. Left egg out with a slotted spoon.
2 In a separate small bowl, mash the avocado and mix with salt. Then add lemon/lime juice, olive oil, pepper, and cilantro.
3 Toast the bread and spread the avocado mixture onto each slice. Add salt and pepper to taste.
-If desired, add arugula on top of the avocado mixture before placing the eggs on the toast.