Poached Eggs with Sliced Avocado

Learn how to make poached eggs with avocado in no time! This recipe's creaminess of avocado blends perfectly with the elegance of poached eggs for a simple yet delicious and nutritious healthy meal.

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: person

Calories: 491kcal

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Ingredients

Instructions

Fill a medium saucepan with water, and add vinegar.
Place the pot on the stove over medium heat and bring the water to a gentle simmer. You should see tiny bubbles forming at the bottom of the pot.
Carefully break one egg into a fine-mesh strainer, allowing the thin, watery part of the egg white to pass through the mesh while keeping the egg yolk and thicker egg white in the strainer. Swirl the egg around in the strainer. Do the same with the second egg.
Carefully slide the eggs from the strainer into the gently simmering water (you can dip the strainer with the egg into the water, gently release the egg, and take the strainer out).
Let the eggs poach in the simmering water for about 3-4 minutes, or until the egg whites are fully set, and the yolk is still slightly runny. You can adjust the cooking time based on your preference for yolk consistency.
Use a slotted spoon to lift the poached egg out of the water carefully.
Place the poached egg in a bowl filled with cold water to stop the cooking process.
Cut the avocado in half and remove the pit. Carefully make lengthwise slices into the avocado flesh with the knife while still inside the skin. Once you've sliced the avocado, take a spoon and gently scoop out the avocado flesh by sliding the spoon between the scored flesh and the skin.
Spread cream cheese evenly over whole-grain bread and add avocado slices.
Place the poached eggs on top of the avocado slices.
You can season with additional salt and pepper if you'd like and add any optional toppings. Some nice additions include a little bit of red pepper flakes, cayenne pepper, garlic powder, and fresh parsley.
Serve immediately, and enjoy your delicious poached eggs with avocado!
Note 1: Using a mesh strainer for poaching eggs can give you precise control over the texture and appearance of the final result. Be patient and gentle during the process to ensure your poached eggs turn out perfectly.
Note 2: Instead of avocado slices, you can use smashed avocado. Scoop out the flesh and mash it with a fork in a small bowl—season with salt and pepper to taste.
Why Use Vinegar for Poaching Eggs? The main ingredient of vinegar is acetic acid, which helps the protein in egg white to coagulate and stay consistent around the yolk instead of spreading out. So, having vinegar in the water will help end up with a tight poached ball.

Video

Notes

Refer to the post above for health benefits of consuming eggs and avocado.
Nutrition information is an estimate and will depend on your specific ingredients.
Bread - white bread, whole wheat bread, or sourdough bread. You can use fresh bread or crunchy toast; it's your choice.
Cream cheese - you can also use ricotta cheese for a milder taste
Optional toppings: cherry tomatoes, chopped fresh herbs (such as parsley or chives), hot sauce, or crumbled feta cheese

Nutrition

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