Description
Creamy avocado toast layered with grilled asparagus and topped with a perfectly poached egg. A fresh, satisfying meal perfect for any time of day.
Ingredients
- Sourdough Bread: 4 slices
- Avocado: 2 ripe
- Asparagus: 12 spears, trimmed
- Eggs: 4
- Lemon Juice: 1 tablespoon
- Olive Oil: 1 tablespoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Red Pepper Flakes: A pinch
- Fresh Herbs (like chives or parsley): 2 tablespoons, chopped
Instructions
- Heat a grill pan or skillet over medium heat and prep your toaster.
- Mash the avocados with lemon juice, salt, and pepper in a bowl. Set aside.
- Fill a medium pot with water, bring to a simmer, and add a splash of vinegar for poaching eggs.
- Grill the asparagus in olive oil for about 3 to 4 minutes until tender. Toast your bread slices.
- Crack eggs into small bowls, then gently slide into the simmering water. Poach for 3 to 4 minutes.
- Spread avocado mash on each toast, top with asparagus, and add a poached egg. Sprinkle with red pepper flakes and fresh herbs.
- Serve immediately and enjoy while warm.
Notes
- Use day-old bread for better toasting.
- Don’t skip the lemon juice—it balances the avocado.
- Poached eggs can be made ahead and reheated gently.
- Customize with cheese, chili oil, or extra herbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Toasting, Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 toast with egg
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 185mg
Keywords: Avocado toast, asparagus, poached egg toast, healthy breakfast, vegetarian toast