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Gourmet Avocado Toast with Poached Egg and Tomato Salsa
Gourmet Avocado Toast with Poached Egg and Tomato Salsa

Gourmet Avocado Toast with Poached Egg and Tomato Salsa
A luxurious take on a classic breakfast, combining creamy avocado, perfectly poached egg, and a fresh tomato salsa.
Gourmet Avocado Toast with Poached Egg and Tomato Salsa
Ingredients:
1
Servings
  • 2
    item
     whole grain bread slice
  • 1
    item
     avocado
  • 2
    item
     egg
  • 100
    g
     cherry tomatoes
  • 30
    g
     red onion
  • 1
    tbsp
     lime juice
  • 1
    tbsp
     olive oil
  • 10
    g
     cilantro
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 20 minutes
Gourmet Avocado Toast with Poached Egg and Tomato Salsa
Instructions:
  1. Toast the whole grain bread slices until golden brown.
  2. Mash the avocado in a bowl and season with salt and black pepper.
  3. Spread the mashed avocado evenly over the toasted bread slices.
  4. Bring a pot of water to a simmer and add a splash of vinegar.
  5. Crack each egg into a small bowl and gently slide into the simmering water.
  6. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.
  7. Remove the eggs with a slotted spoon and place one on each avocado toast.
  8. Dice the cherry tomatoes and red onion finely.
  9. Mix the tomatoes, onion, lime juice, olive oil, chopped cilantro, salt, and pepper to make the salsa.
  10. Top each toast with a generous spoonful of tomato salsa.
Nutrition Per Serving 500 g Per 100g
Energy 800 kcal 160 kcal
Protein 20 g 4.0 g
Fibre 15 g 3.0 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 60 g 12.0 g
Fat 50 g 10.0 g
  • 2
    item
     whole grain bread slice
  • 1
    item
     avocado
  • 2
    item
     egg
  • 100
    g
     cherry tomatoes
  • 30
    g
     red onion
  • 1
    tbsp
     lime juice
  • 1
    tbsp
     olive oil
  • 10
    g
     cilantro
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Toast the whole grain bread slices until golden brown.

Mash the avocado in a bowl and season with salt and black pepper.

Spread the mashed avocado evenly over the toasted bread slices.

Bring a pot of water to a simmer and add a splash of vinegar.

Crack each egg into a small bowl and gently slide into the simmering water.

Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.

Remove the eggs with a slotted spoon and place one on each avocado toast.

Dice the cherry tomatoes and red onion finely.

Mix the tomatoes, onion, lime juice, olive oil, chopped cilantro, salt, and pepper to make the salsa.

Top each toast with a generous spoonful of tomato salsa.

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