Avocado Toast with Poached Eggs & Olive Oil Drizzle
Mashed avocado spreads over toasted whole grain bread, topped with a poached egg and a drizzle of olive oil.
Poaching the eggs takes a little more attention than frying, but a gentle simmer and a few minutes is really all it needs — slide the eggs in carefully and lift them out once the whites have set but the yolks are still soft.
A full avocado mashed generously over whole grain toast, plus an extra drizzle of olive oil on top of the finished toast, adds up to a meal that's noticeably richer in calories and healthy fats than a typical slice of avocado toast, which makes it a solid option if you're working toward weight gain. Red pepper flakes add a little heat if you want it.
Serve immediately while the eggs are still warm and the yolks are runny.
Ingredients
- 2 slices whole grain bread — toasted
- 1 large ripe avocado — mashed
- 2 large eggs — poached
- 1 tablespoon olive oil — extra virgin, for drizzle
- 1/4 teaspoon salt — or to taste
- 1/4 teaspoon black pepper — freshly ground
- 1 pinch red pepper flakes — optional, for spice
Instructions
- 1Toast the bread slices until golden brown and crispy.
- 2Mash the avocado in a bowl, season with salt and pepper, and spread evenly over the toast.
- 3In a saucepan, bring water to a gentle simmer. Crack eggs into small cups and slide gently into the water. Poach for 3–4 minutes until whites are set but yolks remain runny.
- 4Lift eggs out with a slotted spoon and place one on each toast.
- 5Drizzle with olive oil and sprinkle with red pepper flakes if desired. Serve immediately.