Avocado-Egg Toast

Recipe

Breakfast
Avocado-Egg Toast

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Recipe Data

4
Servings
15min
Prep
20min
Total

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    Description

    You've heard of avocado toast, but have you tried it with poached eggs? Wake up your morning by adding crushed red pepper flakes! 

    Get recipes—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 loaves Hy-Vee frozen bread dough, thawed and baked according to pkg. directions
    2 avocados, pitted, peeled, and mashed
    Hy-Vee salt
    Hy-Vee ground black pepper
    1 tbsp. Hy-Vee white distilled vinegar
    4 Hy-Vee large eggs
    Gustare Vita olive oil, for serving
    Hy-Vee crushed red pepper, for serving

    Things To Grab

    • Medium saucepan
    • Slotted spoon

    Directions

    1. Cut baked bread into 4 (1/2-inch each) slices and toast. Reserve remainder of loaf for another use. Spread mashed avocados on toast. Season with salt and pepper.

    2. Fill a medium saucepan with water. Add vinegar; bring to a boil; reduce to a simmer. Use a large spoon to stir water. While water is moving, carefully crack eggs into water. Gently simmer, uncovered, 3 to 4 minutes or until yolks just begin to thicken. Using a slotted spoon, remove eggs and place on top of prepared toast. 

    3. Lightly drizzle poached eggs with olive oil and season with salt and crushed red pepper, if desired.

    Nutrition facts

    Servings

    350 Calories per serving
    1 toast

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 185g
    • Sodium: 320mg
    • Total Carbohydrates: 33g
    • Protein: 11g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 4%
    0%
    Vitamin D 6%
    0%
    Potassium 15%