Avocado Toast & Poached Eggs

Price Per Serving $2.20

Ingredients

Instructions

Start by filling up a small pot with hot water.
Place it on the stove and turn the heat on high.
Add 1 tsp of salt and approximately 1/2 TBS of vinegar and stir. Cover the pot with a lid and bring to a boil.
In a bowl, crack two eggs - make sure the yolks stay intact or else they will not poach properly!
Once the water has begun boiling, remove the lid and turn the heat to low.
Using a large spoon, stir the water until you have created a whirlpool.
From your bowl, pour your eggs directly into the whirlpool.
Immediately cover with the lid and set a timer for approximately 4.5 minutes.
**This cook time will produce eggs with a slightly runny yolk - if you wish for your eggs to be completely cooked through, cook for approximately 5 - 5.5 minutes**
While the eggs cook, toast your bread, and cut open your avocado.
**Don't try removing the avocado pit with a knife, simply flip the side with the pit over and push the pit out with your thumbs!**
When the toast is ready, top with approximately 72g of avocado (this would be the entirety of a small avocado). Mash with a fork.
Once the egg timer ends, promptly remove the eggs from the pot and place them on a paper towel. This helps to absorb extra water - you don't want this on your toast!
Squeeze approximately 1 TBS of lemon directly onto the toast. Sprinkle with salt.
Place the poached eggs on top of the avocado and dash with crushed red pepper.
Enjoy!

Don't forget to say grace! ✨

Pro Tips

You'll notice that this meal doesn't have a ton of protein - I always pair this with an at home latte which boosts me by 13g, so I typically don't add another protein source to this meal; however, if you are looking to increase the protein you can always add pan seared deli turkey, a chicken sausage, or more eggs!
This recipe is also great with lime if you don’t have a lemon!

Nutrition Facts

Calories: 370

Fat: 22g

Carbs: 29g

Protein: 18g

Fiber: 8.9g

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