@Flora
Savor this nutritious avocado toast topped with a perfectly poached egg. Creamy mashed avocado—seasoned with lemon, spices, and a hint of chili—spreads over crispy whole-grain toast, creating an effortlessly delicious meal perfect for breakfast, brunch, or a light snack.
1
1 tablespoon
1 dash
1 dash
1 dash
1 teaspoon
2 slices
2
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork until it becomes creamy.
Add lemon juice, a pinch of salt, a pinch of black pepper, a pinch of garlic powder, a dash of chili flakes, and olive oil to the mashed avocado. Mix well.
Spread the avocado mixture on the toasted whole-grain bread.
For the poached egg: fill a medium pot or deep pan with enough water to cover the eggs.
Add a generous pinch of salt and a splash of vinegar to the water.
Bring the water to a boil, then reduce it to a gentle simmer.
Use a spoon to create a whirlpool in the water.
Crack the egg into a small dish first (this helps maintain its shape), then gently slide it into the center of the whirlpool.
Let the egg poach for 3-5 minutes, depending on your desired doneness.
Remove the egg with a slotted spoon and place it on top of the avocado toast.