Avocado toast with a poached egg
Toast, avocado and a poached egg, with Celtic sea salt. A simple breakfast, ready in about 10 minutes.
Classic method
Ingredients
- 1 slice of bread, about 60 g
- ½ ripe avocado, about 70 g flesh
- 1 egg
- 1 pinch of Celtic sea salt, to taste
- 1 litre water, for poaching
- 1 tbsp vinegar, optional, for the poaching water
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How to make it
- Toast the slice of bread until lightly crisp.
- Slice the avocado or mash it with a fork. Spread it on the toast and add a pinch of Celtic sea salt.
- Heat the water in a small saucepan until it is barely simmering, then turn down the heat. Add the vinegar if you are using it.
- Crack the egg into a cup and gently slide it into the water. Poach for about 3–4 minutes, until the white is set; leave it longer if you prefer a firmer yolk.
- Lift the egg out with a slotted spoon, let it drain and place it on top of the avocado. Sprinkle with a little Celtic sea salt and serve straight away.
Estimated nutritional values*
Per serving: 1 slice with avocado and egg.
- Energy
- approx. 325 kcal
- Protein
- approx. 13,6 g
- Carbohydrates
- approx. 24,1 g
- Fat
- approx. 19 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
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