Simple Poached Egg And Avocado Toast Recipes

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AVOCADO TOAST AND EGG FOR ONE



Avocado Toast and Egg for One image

Creamy mashed avocado is topped with a perfectly poached egg to make a tasty and filling breakfast for one - a perfect use for those bags of mini avocados.

Provided by France C

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 1

Number Of Ingredients 10

1 small shallot, thinly sliced into rings
1 tablespoon red wine vinegar
salt to taste
1 small avocado, pitted and peeled
¼ lime, juiced
1 egg
1 tablespoon white vinegar
freshly ground black pepper to taste
1 slice whole-grain crusty bread
1 pinch Aleppo pepper, to taste

Steps:

  • Combine shallot, red wine vinegar, and a pinch of salt in a bowl; set aside. Mash avocado with lime juice and salt in a second bowl.
  • Heat 2 to 3 inches of water in a small, shallow saucepan until boiling. Add vinegar and reduce heat to a light simmer. Crack egg into a small ramekin and lower it to the surface of the water, carefully easing it out of the ramekin into the simmering water. Poach egg until white is completely set and yolk is slightly soft, 3 to 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Sprinkle with salt and pepper.
  • Toast bread to your liking and remove to a plate. Top with mashed avocado, some of the pickled shallot, and poached egg. Sprinkle with aleppo pepper and serve immediately.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 34 g, Cholesterol 186 mg, Fat 31.1 g, Fiber 14.6 g, Protein 14.2 g, SaturatedFat 5.4 g, Sodium 374.5 mg, Sugar 4.1 g

SIMPLE POACHED EGG AND AVOCADO TOAST



Simple Poached Egg and Avocado Toast image

This Simple Poached Egg and Avocado Toast recipe is so simple and so delicious! Real, healthy food never tasted so good. YUM!

Provided by Pinch of Yum

Categories     Breakfast

Time 10m

Yield 1

Number Of Ingredients 7

2 eggs
2 slices whole grain bread
1/3 avocado (usually I cut it in half but don't use all of it. okay fine maybe I do.)
2 tablespoons shaved Parmesan cheese
salt and pepper for topping
fresh herbs (parsley, thyme, or basil) for topping
quartered heirloom tomatoes for serving

Steps:

  • Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
  • While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

Nutrition Facts : Calories 539 calories, Sugar 12.2 g, Sodium 470.9 mg, Fat 32.9 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 10.1 g, Protein 24.6 g, Cholesterol 329.4 mg

AVOCADO TOAST WITH EGG



Avocado Toast with Egg image

I love avocado toast, and if you add an egg to it you have a full meal. Sometimes I use balsamic vinegar to flavor the avocado instead of the lemon juice. You can make the egg any way you like, but I like it best fried or poached.

Provided by barbara

Categories     Main Dish Recipes     Sandwich Recipes

Time 10m

Yield 2

Number Of Ingredients 8

1 teaspoon butter
2 eggs
2 slices multigrain bread
1 ripe avocado, pitted, peeled
1 teaspoon lemon juice, or to taste
1 pinch cayenne pepper
sea salt to taste
ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
  • Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
  • Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 20.8 g, Cholesterol 191.4 mg, Fat 22.9 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 360.9 mg, Sugar 2.8 g

EGG-TOPPED AVOCADO TOAST



Egg-Topped Avocado Toast image

We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 slices multigrain bread, toasted
2 teaspoons butter
1/2 medium ripe avocado, peeled and thinly sliced
4 thin slices tomato
2 thin slices red onion
2 large eggs
1/8 teaspoon seasoned salt
2 tablespoons shredded cheddar cheese
2 bacon strips, cooked and crumbled

Steps:

  • Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion., To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich., Sprinkle eggs with seasoned salt. Top with cheese and bacon.

Nutrition Facts : Calories 313 calories, Fat 21g fat (7g saturated fat), Cholesterol 211mg cholesterol, Sodium 492mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

POACHED EGGS WITH SMASHED AVOCADO & TOMATOES



Poached eggs with smashed avocado & tomatoes image

Keep yourself full until lunchtime with this healthy breakfast boost. Delicious avocado serves as a butter alternative and goes well with a runny poached egg

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 20m

Number Of Ingredients 6

2 tomatoes, halved
½ tsp rapeseed oil
2 eggs
1 small ripe avocado
2 slices seeded wholemeal soda bread (see goes well with)
2 handfuls rocket

Steps:

  • Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
  • Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.

Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

POACHED EGGS & AVOCADO TOASTS



Poached Eggs & Avocado Toasts image

These take poached eggs to a new level :) Use thick slices of a wholegrain bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner :) The cooking time is for bringing the water to a simmer and poaching the eggs. If you are short of time or don't have lemon or lime juice just mash half an avocado straight onto each slice of toast, sprinkle with salt & pepper and follow rest of recipe.

Provided by Jen T

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 eggs
2 ripe avocados
2 teaspoons lemon juice (or juice of 1 lime)
4 slices thick bread
1 cup cheese (grated, edam, gruyere or whatever you have on hand)
salt & freshly ground black pepper
4 teaspoons butter (for spreading on toast)

Steps:

  • Poach eggs using your favourite method.
  • Meanwhile cut the avocados in half and remove the stones.
  • Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
  • Mash roughly using a fork.
  • Toast the bread and spread with butter.
  • Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
  • Sprinkle over the grated cheese and serve immediately.
  • These are also nice with either fresh or grilled tomato halves on the side.

POACHED EGGS ON AVOCADO & FETA TOAST



Poached eggs on avocado & feta toast image

Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!

Provided by Jamie Cullum

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 7

2 tbsp white wine vinegar
2 large eggs
1 avocado
50g feta
1 tsp chilli flakes
juice ½ lemon
2 slices of sourdough

Steps:

  • Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
  • Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
  • Pile the avocado and feta on the toast, then put a poached egg on top of each.

Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

FRENCH TOAST



French Toast image

Crackling around the edges and crisp on the outsides with pudding-soft centers, these thin slices of French toast taste like bread pudding, and feel especially like dessert if you smother them with maple syrup, jam or other sweet toppings. The key is to fully soak the bread, then cook the slices gently, so the insides cook through without the outsides burning. If the bread starts to brown too quickly, turn down the heat. You can double, triple or quadruple the amounts below to make enough for friends. Serve them in batches straight from the pan, or keep warm in a 200-degree oven on a plate or baking sheet.

Provided by Genevieve Ko

Categories     breakfast

Time 10m

Yield 1 serving

Number Of Ingredients 6

1 large egg
1/4 cup milk
Salt
2 slices sandwich bread
1/2 tablespoon unsalted butter, plus more for serving
Maple syrup, jam or other toppings, for serving

Steps:

  • In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
  • Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
  • Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
  • Enjoy hot, with more butter spread over the slices and with your favorite toppings.

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