Avocado Toast with Poached Eggs and Chili Flakes

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 Avocado Toast with Poached Eggs and Chili Flakes

recipe

Preparation Time:
20 min.Total Calories:520 kcal

Ingredients:

  • 2 ripe avocados
  • 4 slices of whole grain bread
  • 4 large eggs
  • 1 tablespoon of olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon of chili flakes
  • Fresh lemon juice (from 1 lemon)

Kitchen Tools Needed:

  • Toaster
  • Pot for poaching eggs
  • Slotted spoon
  • Bowl for mashing avocado
  • Fork

Instructions:

  • Toast the whole grain bread slices until golden brown.
  • While the bread is toasting, bring a pot of water to a gentle simmer and add a splash of vinegar.
  • Crack each egg into a small bowl, then gently slide them into the simmering water one at a time.
  • Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired.
  • While the eggs are poaching, cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
  • Mash the avocado with a fork, adding salt, pepper, and lemon juice to taste.
  • Spread the mashed avocado evenly over the toasted bread slices.
  • Once the eggs are done, use a slotted spoon to remove them from the water and drain any excess water.
  • Place two poached eggs on each slice of avocado toast.
  • Sprinkle with chili flakes and additional salt and pepper if desired.

Macros:

  • Total Calories: 520kcal
  • Carbs: 40g
  • Proteins: 20g
  • Fats: 30g

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