Description
A delicious and unique twist on classic avocado toast featuring panko crusted poached eggs.
Ingredients
Scale
- 2 large eggs
- 1 cup water
- 1 tablespoon white vinegar
- 2 slices whole grain bread
- 1 ripe avocado
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- Fresh herbs (like parsley or chives) for garnish
Instructions
- In a small saucepan, bring water and vinegar to a gentle simmer over medium heat.
- Crack each egg into a small bowl. Carefully slide the eggs into the simmering water, poaching for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- While the eggs are poaching, toast the slices of whole grain bread until golden brown.
- In a small bowl, mash the avocado with lemon juice, salt, and pepper to taste. Spread the mashed avocado evenly onto the toasted bread.
- In a skillet, heat olive oil over medium heat. Add the panko breadcrumbs and toast them for about 2-3 minutes until golden brown, stirring frequently to prevent burning.
- Carefully place a poached egg on each slice of avocado toast. Top with the toasted panko breadcrumbs and garnish with fresh herbs.
- Serve immediately and enjoy your delicious creation!
Notes
- For a spicy kick, add a sprinkle of red pepper flakes or a drizzle of hot sauce on top of the eggs.
- Substitute the avocado with hummus or a spread of your choice for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Panko Crusted Poached Eggs on Avocado Toast