California-Style Avocado Toast with Poached Eggs

Avocado toast with poached eggs offers a delightful combination of creamy avocado, runny yolks, and crunchy toast, making it a popular breakfast choice in California. This recipe is easy to prepare and delivers a healthy meal. The freshness of avocado pairs beautifully with the richness of poached eggs, creating a dish that provides a nutritious start to the day. Perfect for avocado fans or those seeking a wholesome breakfast, California-Style Avocado Toast with Poached Eggs is a delightful option to try.

Ingredients

• 2 slices whole wheat bread
• 1 whole avocado, smashed
• 4 large eggs
• salt
• pepper
• 1 Tbsp white vinegar

Instructions

1. Toast the bread slices until golden brown.
2. In a medium pot, bring approximately 3 inches of water to a gentle simmer, then add the white vinegar.
3. Crack each egg into a small bowl. Carefully slide eggs into the simmering water, one at a time, and poach for 3 to 4 minutes until the whites are set but the yolks remain runny. Ensure the water stays at a gentle simmer during poaching.
4. Using a slotted spoon, remove the poached eggs from the water and drain excess water by placing them on a paper towel.
5. Evenly spread the smashed avocado over each toasted bread slice. Lightly season with salt and pepper.
6. Gently place one poached egg on each avocado-topped toast. Serve immediately.

Keywords: Healthy, Brunch, Easy, Quick, Breakfast, American

Spice Rack: Salt, Pepper, White Vinegar

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