A vibrant and satisfying breakfast featuring creamy avocado toast, perfectly poached eggs, and a colorful cherry tomato salad—bursting with freshness and flavor!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 slices whole-grain bread, toasted
1 ripe avocado
2 poached eggs
1/2 cup cherry tomatoes, halved (mixed colors for extra color!)
1 tbsp pine nuts
1/2 tsp red pepper flakes
1/4 tsp dried oregano
Salt & black pepper, to taste
Olive oil, for drizzling
Fresh lemon juice, for brightening the avocado (optional)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Toast the Bread:
Toast your bread slices until golden and crispy.
2️⃣ Make the Avocado Mash:
In a small bowl, mash the avocado with a pinch of salt, pepper, and a splash of lemon juice if using.
3️⃣ Poach the Eggs:
Bring a pot of water to a gentle simmer. Crack eggs into small bowls, then gently slide them into the water. Poach for 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon.
4️⃣ Assemble the Plate:
Spread the avocado mash on the toasted bread. Carefully place the poached eggs on top. Scatter pine nuts and sprinkle with red pepper flakes, oregano, salt, and black pepper.
5️⃣ Cherry Tomato Salad:
Arrange halved cherry tomatoes on the side. Drizzle with olive oil and season with salt and pepper.
6️⃣ Serve & Enjoy:
Serve immediately for the freshest taste—enjoy the creamy eggs, toasty bread, and juicy salad!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories: ~450 per serving
Servings: 1 hearty plate