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🍳 Avocado Toast with Poached Egg

330 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the lamb's lettuce under running water.
  2. 2. Spin the washed lettuce dry in a salad spinner.
  3. 3. Rinse the lemon under running water.
  4. 4. Grate about one teaspoon of lemon zest.
  5. 5. Cut the lemon in half.
  6. 6. Squeeze the juice from the lemon halves.
  7. 7. Cut the avocado in half.
  8. 8. Remove the pit from the avocado halves.
  9. 9. Carefully scoop the avocado flesh out of the skin with a spoon.
  10. 10. Slice the avocado flesh into thin pieces.
  11. 11. Drizzle the avocado slices with one teaspoon of lemon juice.
  12. 12. Toast the slices of rye bread.
  13. 13. Drizzle the toast slices with olive oil.
  14. 14. Top the toast slices with the dry salad.
  15. 15. Arrange the avocado slices on the toast.
  16. 16. Fill a large pot with water.
  17. 17. Add salt and vinegar to the water.
  18. 18. Bring the water in the pot to a boil.
  19. 19. Reduce the heat so that the water simmers gently and does not bubble vigorously.
  20. 20. Crack an egg.
  21. 21. Gently slide the egg into the warm vinegar water.
  22. 22. Repeat this with the remaining three eggs.
  23. 23. Cook the eggs for about two to three minutes.
  24. 24. Check if the egg whites are set.
  25. 25. Carefully lift the poached eggs out of the water with a slotted spoon.
  26. 26. Place a poached egg on each toast.
  27. 27. Sprinkle the grated lemon zest over the eggs.
  28. 28. Season the eggs with salt and pepper.
  29. 29. Enjoy your meal!
  30. 30. Tip: You can also mash the avocado lightly in a bowl and spread it on the rye bread.

Nutrition per serving