Avocado Toast with Poached Egg contains a sparkle of spicy paprika and crumbled feta on a slice of toasted bread, tomato slice and smooth avocado for a fun upgrade to your brunch/breakfast table.

If you are searching for a fresh, light bite on your next brunch or lunch, this Avocado Toast with Poached Egg is the way to go. It’s a made under 15 minutes dish, plus it’s effortless to nail a poached egg. All you need is boiling water and a drop of vinegar, and voila! Nothing more satisfying than cutting into this leaky yolk.

Avocado eggs

The Spices

The spicy paprika adds an extra dimension to the eggs; like deviled eggs, it jazzes up! Also, freshly cracked black pepper is the best friend of any egg. An egg without black pepper is like a plant without water; it won’t bloom.

Avocado Toast with Poached Egg

European vs American Eggs

In North America, eggs are cleaned and then sanitized to prevent salmonella on its shell. Then dried up and refrigerated. In Europe, they sell eggs and pick them up at room temperature. Salmonella can lie on the egg’s surface or be already inside the egg, making the sanitizing not 100% effective. Also, studies showed that sanitizing the eggs makes the shell weaker and susceptible to bacteria. For this matter, eggs get refrigerated right away in North America. However, salmonella keeps ravaging stomachs worldwide, even with all those precautions. So who knows better?

Avocado eggs

How to Make Poached Egg?

All you’ll need for this is vinegar, a deep enough (5cm) water pot, and some fresh eggs! I crack the eggs up in a vinegar solution mixed with water; then, after a few minutes, it will turn the other layer of the egg white. Then gently pick it up with a ladle, slide it into the softly simmering pot of water, and cook it for 3 minutes. Pick up with a slotted spoon and let rest a minute or two before serving. Don’t forget the salt and pepper! (Here is a nice and unusual way of cooking them to perfection)

Other Breakfast Ideas

Let’s make our tasty breakfast!

Avocado Toast with Poached Egg

5 from 28 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 486
Avocado Toast with Poached Egg contains a sparkle of spicy paprika and crumbled feta on a slice of toasted bread and a fresh and juicy tomato slice for a great start to the day.

Ingredients

  • 4 toasts
  • 4 eggs
  • 1 avocado (cut into thin slices)
  • 1 tomato (cut into slices)
  • 80 g feta cheese
  • 1 tsp paprika
  • salt and pepper

Vinager Solution

  • 250 ml white vinegar (any type)
  • 250 ml water

Instructions 

  • Crack the eggs in the vinegar and water solution, and let rest until white, about 10 minutes.
  • Pick up with a ladle and add each egg to a softly simmering water pot.
  • Let cook for 2-3 minutes and take out with a slotted spoon; touch to check doneness.
  • Add to a paper towel, and let rest a minute or two before adding the salt and pepper.
  • Add a tomato slice, a few slices of avocado, and the poached egg on toasted bread with a sprinkle of feta and paprika.
Author: Marie Breton
Calories: 486kcal
Course: Breakfast, Brunch, Desayuno
Cuisine: Other
Keyword: avocado, breakfast, feta, paprika, poached egg, toast, tomato sauce

Nutrition

Calories: 486kcal | Carbohydrates: 30g | Protein: 24g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 349mg | Sodium: 569mg | Potassium: 757mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1691IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 3mg
Nutrition Facts
Avocado Toast with Poached Egg
Amount per Serving
Calories
486
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
349
mg
116
%
Sodium
 
569
mg
25
%
Potassium
 
757
mg
22
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
9
g
10
%
Protein
 
24
g
48
%
Vitamin A
 
1691
IU
34
%
Vitamin C
 
18
mg
22
%
Calcium
 
79
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

6 Comments

5 from 28 votes (28 ratings without comment)

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