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.
Recipe
Author
Hy-Vee Test Kitchen
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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).
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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%