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Avocado Toast with Poached Egg

Makes 1 Serving

Macros: 313 Cal, Fat 22g, Carbs 21g, Fibre 8g, Protein 10g


1 slice Bread

1/2 Avocado

Sea Salt & Black Pepper (to taste)

1 Egg

1 tbsp Apple Cider Vinegar

1/8 tsp Sea Salt


  1. Toast bread.

  2. Cut avocado in half, remove the pit and cut into fine slices. Layer avocado on the toast, mash with a fork and season with a bit of sea salt and black pepper.

  3. Crack your egg into a bowl.

  4. Bring a pot of water to a rolling boil on your stovetop. Add sea salt and vinegar. Begin stirring your water with a spoon to create a whirlpool. Carefully add your egg into the whirlpool. Cook for 3 to 4 minutes then use a slotted spoon to carefully remove from the poached egg onto a plate lined with paper towel to soak up the excess liquid.

  5. Transfer the egg to the top of your toast and season again with sea salt and pepper. Enjoy!

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