Introduction
Simple, colorful, and full of nutrients — this avocado toast is a powerhouse of healthy fats, fiber, and protein. Perfect for brunch or a quick energy boost.
Ingredients:
1 slice whole-grain bread
½ ripe avocado, mashed
1 egg
Lemon juice, salt, and pepper
Instructions:
Toast the bread until crispy.
Poach the egg to your liking.
Spread avocado, place the egg on top, and season.
Serves: 1 | Prep: 5 min | Cook: 6–8 min
Detailed steps
Toast 1 slice of whole-grain bread to your preferred crispness.
Halve ½ ripe avocado and scoop into a bowl. Mash with a fork, add juice of ½ lemon, salt, pepper, and a pinch of chili flakes if desired. Taste and adjust seasoning.
Prepare poached egg: fill a small saucepan with 6–8 cm (2–3 in) water, add a splash of vinegar, bring to a gentle simmer (not a rolling boil).
Stir the water to create a gentle whirlpool, crack the egg into a small bowl, then gently slide it into the center of the vortex. Poach for 3–4 minutes for a runny yolk (longer for firmer yolk).
Use a slotted spoon to lift the egg, drain on kitchen paper.
Spread the mashed avocado evenly on the toast, place the poached egg on top. Season with flaky salt, black pepper, and a drizzle of olive oil.
Variations: Add sliced tomato, smoked salmon, or microgreens. For vegan option use a tofu scramble instead of egg.
Storage: Best eaten immediately; avo toast gets soggy—prepare avocado fresh.
