Description
A delicious and unique take on avocado toast topped with perfectly poached eggs and a crispy panko coating.
Ingredients
Scale
- 2 large eggs
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko bread crumbs
- 2 slices whole grain bread
- 1 tablespoon olive oil
- Chives for garnish
Instructions
- Begin by poaching the eggs in simmering water until the whites are set and the yolks are runny.
- While the eggs are poaching, toast the slices of bread until golden brown.
- In a bowl, mash the avocado with lemon juice, salt, and pepper until creamy.
- Spread the avocado mixture over the toasted bread.
- Once the eggs are poached, remove them with a slotted spoon and gently blot them on a paper towel.
- Coat each poached egg in panko crumbs.
- Heat olive oil in a skillet and fry the panko-coated eggs until golden brown and crispy.
- Place the crispy eggs on top of the avocado toast, sprinkle with chives, and serve immediately.
Notes
- For added flavor, consider mixing herbs into the panko before frying.
- Ensure the water is at a gentle simmer for perfect poached eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching and frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast with one poached egg
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 240mg