Avocado toast with poached egg
Classic café breakfast: wholegrain toast with creamy avocado and a runny poached egg — 19 g protein, ready in 15 minutes.
VegetarianHigh-Protein
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Prep
5 min
Cook
8 min
Total
13 min
kcal / serving
410
Ingredients
Servings1
- 1 sliceswholegrain bread
- ½avocado
- 1egg
- ¼lemon
- ¼ tspchilli flakes
- 2 ½ gchives
Instructions
- 1
Heat water in a small pot to 80 °C / 175 °F (gentle bubbles, not boiling). Add a splash of vinegar.
- 2
Crack each 1 egg into a cup and gently slide into the water. Poach for 3 minutes, lift out with a slotted spoon.
- 3
Toast 1 slices wholegrain bread.
- 4
Mash ½ avocado with juice of ¼ lemon, salt and pepper, spread on the toast.
- 5
Top with the poached egg, sprinkle with ¼ tsp chilli flakes and 2 ½ g chives, serve immediately.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 175 kcal | 410 kcal |
| Protein | 8 g | 19 g |
| Carbs | 14 g | 32 g |
| Fat | 10 g | 22 g |
| Fiber | 4 g | 9 g |
Frequently asked
How do I poach an egg perfectly?
Hold water at 80 °C / 175 °F, use very fresh eggs, swirl the water with a spoon, slip the egg in and time 3 minutes — yolk stays runny.
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