Quick and Healthy Breakfast: Avocado Toast with a Poached Egg

This breakfast is...








Low glycemic

Nightshade free

Avocado Toast with a Poached Egg

Serves: 1

Time: 15 minutes


1 slice of organic bread (we like Dimpflmeier or Silver Hills Bakery)

1/2 an avocado

sea salt and black pepper to taste

1 tbsp apple cider vinegar

1 tsp sea salt

1 egg


  1. Toast bread.

  2. Cut avocado in half, remove the pit and cut into fine slices. Layer avocado on the toast, mash with a fork and season with a bit of sea salt and black pepper.

  3. Crack your egg into a bowl.

  4. Bring a pot of water to a rolling boil on your stove top. Add sea salt and vinegar. Begin stirring your water with a spoon to create a whirlpool. Carefully add your egg into the whirlpool. Cook for 3 to 4 minutes then use a slotted spoon to carefully remove from the poached egg onto a plate lined with paper towel to soak up the excess liquid.

  5. Transfer the egg to the top of your toast and season again with sea salt and pepper. Enjoy!

Tips on Cooking the Most Perfect Poached Egg

  1. Use fresh eggs at room temperature for best results.

  2. Add vinegar. Although optional, this helps the protein in the egg white coagulate and stick together.

  3. Add salt. This gives your poached egg some added flavour.

  4. Use a smaller saucepan. Cover with a lid to bring it to a boil faster.

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