We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Breakfast Bread with Avocado and Poached Egg
Breakfast Bread with Avocado and Poached Egg

Breakfast Bread with Avocado and Poached Egg
A quick and nutritious paleo breakfast featuring a slice of bread topped with creamy avocado and a poached egg.
Breakfast Bread with Avocado and Poached Egg

Provides a balanced start to the day with healthy fats, protein, and fiber to support energy levels for morning training.

Ingredients:
1
Servings
  • 1
    item
     breakfast bread slice
  • 1
    item
     avocado
  • 1
    item
     egg
  • 1
    tsp
     lemon juice
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
Preparation Time: 15 minutes
Breakfast Bread with Avocado and Poached Egg
Instructions:
  1. Toast the breakfast bread slice until golden brown.
  2. Mash the avocado in a bowl and mix with lemon juice, salt, and black pepper.
  3. Spread the avocado mixture over the toasted bread.
  4. Bring a pot of water to a simmer, crack the egg into a small bowl, and gently slide it into the water.
  5. Poach the egg for about 3-4 minutes until the white is set but the yolk is still runny.
  6. Remove the egg with a slotted spoon and place it on top of the avocado toast.
  7. Season with additional salt and pepper if desired.
Nutrition Per Serving 300 g Per 100g
Energy 392 kcal 131 kcal
Protein 10 g 3.3 g
Fibre 10 g 3.3 g
Salt 1 g 0.3 g
Sugar 1 g 0.3 g
Carbohydrates 30 g 10.0 g
Fat 28 g 9.3 g
  • 1
    item
     breakfast bread slice
  • 1
    item
     avocado
  • 1
    item
     egg
  • 1
    tsp
     lemon juice
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
1
Servings
0

Toast the breakfast bread slice until golden brown.

Mash the avocado in a bowl and mix with lemon juice, salt, and black pepper.

Spread the avocado mixture over the toasted bread.

Bring a pot of water to a simmer, crack the egg into a small bowl, and gently slide it into the water.

Poach the egg for about 3-4 minutes until the white is set but the yolk is still runny.

Remove the egg with a slotted spoon and place it on top of the avocado toast.

Season with additional salt and pepper if desired.

Contact About
Privacy Policy Terms of Service Sitemap