Breakfast Sandwich with Poached Egg & Avocado
A nourishing and delicious breakfast sandwich made with creamy avocado, a perfectly poached egg, and toasted bread—perfect for a wholesome start to the day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Poaching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 slices of bread (sourdough, whole wheat, or English muffin)
- 1 ripe avocado
- 1 egg
- 1 tsp vinegar (for poaching water)
- 1 tsp lemon juice (optional)
- Salt and pepper to taste
- 1 tbsp butter or olive oil (for toasting bread)
- Red pepper flakes or herbs (optional, for garnish)
Instructions
- Toast the bread slices in a toaster or on a skillet with butter or olive oil until golden brown.
- Halve the avocado, remove the pit, and scoop flesh into a bowl. Mash with a fork and mix in lemon juice, salt, and pepper.
- Fill a small saucepan with water, bring to a simmer, and add vinegar.
- Crack the egg into a small bowl. Create a gentle whirlpool in the water and carefully slide in the egg. Poach for 3–4 minutes, then remove with a slotted spoon.
- Spread mashed avocado over toasted bread.
- Top with the poached egg. Season with additional salt, pepper, and red pepper flakes or herbs if desired.
- Serve open-faced or as a sandwich by placing the second slice of toast on top.
Notes
- Use gluten-free bread for a gluten-free version.
- Add sliced tomato, arugula, or smoked salmon for variety.
- Control yolk doneness by adjusting poaching time.
- Poach egg ahead and reheat gently in warm water if needed.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 190mg