Description
A simple and nutritious breakfast recipe featuring creamy avocado spread over toasted whole grain bread, topped with perfectly poached eggs seasoned with salt, pepper, and fresh parsley.
Ingredients
Eggs
- 2 large eggs
- 1 tablespoon white vinegar
Toast and Toppings
- 2 thick slices whole grain bread
- ½ avocado, sliced
- Salt and pepper, to taste
- Fresh parsley, for topping
Instructions
- Prepare the poached eggs: Crack each egg into separate small bowls, ensuring the yolks remain intact. Bring a medium saucepan filled with water to a boil, then add the white vinegar. Reduce the heat until the water is gently simmering. Carefully lower the eggs one at a time into the simmering water and cook for 4 minutes until the egg whites are set but yolks remain soft and runny. Use a slotted spoon to carefully remove the poached eggs from the water.
- Toast the bread: While the eggs are poaching, toast the two thick slices of whole grain bread until golden and crisp.
- Prepare the avocado toast: Place the sliced avocado evenly over the toasted bread and gently smash it slightly with a fork to create a creamy layer.
- Assemble and season: Place one poached egg on top of each avocado toast slice. Sprinkle with salt, freshly ground pepper, and garnish with fresh parsley leaves for added flavor and visual appeal.
Notes
- Use fresh eggs for the best poaching results.
- The white vinegar helps the egg whites coagulate quickly, keeping the poached eggs neat.
- You can substitute whole grain bread with sourdough or multigrain bread to vary flavors.
- Adjust seasoning according to your taste preference.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
