Poached Eggs On Avocado Toast – a delicious recipe with Eggs, Vinegar, Bread, Avocado, Tomatoes, Fresh Blueberries. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
For the poached eggs:
2
Add enough water in medium saucepan to cover eggs. Pour vinegar into water to help eggs hold shape. Taste will not be altered. Place 2 lids (rims only) of mason jars in bottom of saucepan. Bring water to a boil and then turn off heat but let saucepan remain on burner. Crack eggs into a small bowl and then pour into lids at bottom of saucepan. For soft and runny eggs, remove from water at 4 minutes. For slightly runny eggs, let cook for 5 minutes. When removing eggs from pan with spatula, remove egg and lid at same time. While holding egg, remove lid and then top avocado toast with egg.
3
For the toast:
4
While eggs are cooking, toast bread and mash avocado on top of toast. Slice cherry tomatoes and place on top of avocado. Garnish with blueberries and crushed pistachios. Salt and pepper to taste if desired.
5
Enjoy!
75
kcal
Calories
5
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 whole Eggs, 1 teaspoon Vinegar, 2 slices Whole Grain Bread, 2 ounces, weight Ripe Avocado, and more.
Yes, Poached Eggs On Avocado Toast falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
