Name: Poached egg avocado toast
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 slice sourdough bread, thin; 2 large eggs; 7 large egg whites; 1 tbsp hummus; 2 tbsp avocado, sliced; 3 tbsp fresh basil, torn; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp white vinegar; 3 3/4 cups water

Nutrition

Per serving

529 calories

Protein: 47g; 36% of calories
Carbs: 47g; 36% of calories
Fat: 16g; 28% of calories

Instructions

Prep 15 min · Cook 0 min

Toast the sourdough slices until golden and crisp. Spread the hummus thinly over both slices and top with the sliced avocado. Season the avocado with half of the salt and pepper.
Bring water and vinegar to a gentle simmer in a small pot over medium heat. Crack the whole eggs and egg whites into a single small bowl. Use a spoon to create a gentle whirlpool in the water and slide the eggs in all at once. Simmer until the whites are opaque and set but the yolks remain soft. Done when whites are set but yolks remain soft, 165°F.
Use a slotted spoon to lift the poached eggs and whites from the water, allowing them to drain briefly on a paper towel. Place the eggs evenly across the prepared toast. Garnish with the fresh basil and the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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