Avocado Toast with Egg And Tomato
Serves 2
10 mins prep
15 mins cook
25 mins total
My avocado toast with egg and tomato makes a satisfying healthy breakfast or light lunch. It's perfect for anyone who enjoys healthy, simple meals with delicious classic flavors. Made with creamy mashed avocado spread on perfectly toasted sourdough bread, then topped with poached eggs and sweet cherry tomatoes, it’s the ultimate piece of toast packed with protein and healthy fats!
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Toast the sourdough bread in a toaster until golden.
Cut the avocado in half, remove the pit and scoop out the flesh into a medium bowl.
Season with salt and cracked pepper. Set aside.
Bring water to the boil in a small pot. Reduce heat to a gentle simmer, add the vinegar.
Crack 1 egg into a small cup. Using a spoon, swirl the water in the pot to form a whirlpool. Gently drop the egg into the center of the swirling water. Allow it to cook for 3-4 minutes without allowing the water to come to a boil.
As the eggs are poaching, divide and spread the mashed avocado between the 2 slices of toast.
Using a slotted spoon gently lift the egg from the water and place on a sheet of kitchen paper. Repeat with remaining egg.
Slice the cherry tomatoes in half and arrange on top of the mashed avocado. Top with poached eggs.
Serve topped with a sprinkling of fresh cracked pepper and a sprinkle of fresh chopped chives.
