Avocado Toast with Poached Egg and Chili Flakes
A creamy, rich avocado toast topped with a perfectly poached egg and a kick of chili flakes for a flavorful breakfast. This dish is special because it combines simple ingredients for a gourmet, protein-packed start to your day.
Ingredients
Ingredients
- 1 large ripe avocado pitted and mashed
- 2 slices whole grain bread toasted until golden brown
- 2 large eggs fresh for poaching
- 1 tbsp white vinegar for poaching water
- 1 tsp olive oil extra virgin
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.5 tsp chili flakes adjust to spice preference
- 1 tbsp fresh lemon juice for avocado mixture
- 2 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Best enjoyed fresh, but components can be stored separately. Avocado mixture keeps for 1 day in an airtight container with lemon juice to prevent browning. Make-ahead: Poach eggs up to 2 hours ahead and reheat gently in warm water. Substitutions: Use sourdough bread for a gluten-free option; replace eggs with smoked salmon for a variation. Serving suggestions: Pair with a side of fresh fruit or a green smoothie for a balanced meal.