20m$5.31Avocado Toast with Poached Egg
Creamy avocado toast topped with a poached egg for a quick vegetarian breakfast or light lunch.
- Cuisine
- American Cafe
- Energy
- 317 calories per serving
- Protein
- 11.4 g per serving
- Carbs
- 27.4 g per serving
- Fat
- 20.3 g per serving
- Sodium
- 652 mg per serving
Shopping options
extra-virgin olive oil
2 Teaspoon
Kroger® Extra Virgin Olive Oil
2%
red pepper flakes
0.5 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
fine salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
whole grain bread
4 Count
Arnold 100% Whole Grain Wheat Bread
23%
fresh chives, chopped
2 Tablespoon
Simple Truth Organic® Chives
25%
large eggs
4 Each
Kroger® Grade A Large White Eggs
33%
white vinegar
1 Tablespoon
Smart Way™ White Distilled Vinegar
2%
lemon
1 Each
Fresh Organic Lemon - Each
100%
medium avocados
2 Each
Fresh Medium Ripe Avocado
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- whole grain bread-4 slice
- large eggs-4 each
- medium avocados-2 each
- lemon-1 each
- fresh chives-2 tablespoons
- white vinegar-1 tablespoon
- extra-virgin olive oil-2 teaspoons
- fine salt-0.75 teaspoons
- red pepper flakes-0.5 teaspoons
- ground black pepper-0.25 teaspoons
Halve, pit, and scoop the avocados into a bowl; halve the lemon and chop the fresh chives if needed.
Keep the knife stable on the cutting board when cutting the avocado, lemon, and chives.
Fill a medium saucepan with 3 inches of water, add white vinegar, and bring to a gentle simmer with small bubbles.
Use caution around simmering water to prevent burns.
Mash the avocado with the juice from the lemon (about 2 tablespoons, to taste), olive oil, 1/2 teaspoon salt, and black pepper until creamy but slightly chunky.
Toast whole grain bread until golden and crisp, then spread the avocado mixture evenly over each slice.
Crack 1 egg into a small ramekin, swirl the simmering water gently, and slide in the egg; repeat with remaining eggs, working in batches if needed.
Crack eggs into a ramekin first to help keep shell pieces out of the saucepan.
Poach each egg for 3 to 4 minutes until the whites are set and the yolks remain runny, or cook 1 to 2 minutes longer for firmer yolks.
Runny yolks are not fully cooked; use pasteurized eggs or cook yolks until firm for young children, pregnant people, older adults, or anyone with a weakened immune system.
Place 1 poached egg on each toast, sprinkle with red pepper flakes, remaining salt, and fresh chives, then serve immediately.
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