Poached Eggs with Smashed Avocado and Tomatoes is a simple breakfast recipe, but it is packed full of protein, healthy fatty acids, and fiber. Sometimes simple is the best. Besides, this easy recipe takes only 10 minutes from start to finish. Meanwhile, it looks like you made a special breakfast. What’s not to love?
For this recipe, I try to use the freshest eggs possible, as they have firmer whites and hold their shape better while cooking. Also, I prefer to crack eggs first into ramekins, then slide them into the water. For a firm yet tender white and runny yolk, poach the eggs for 2-3 minutes. And don’t forget to lower the heat before sliding eggs into boiling water.
To make the Poached Eggs with Smashed Avocado and Tomatoes, you will need the following ingredients:
Use ½ teaspoon rapeseed oil to brush the cut surface of 2 tomatoes. In a heated non-stick pan, cook tomatoes cut-side down until caramelized and slightly softened. Transfer to a plate.
Bring a pan of water to a boil. Crack 2 eggs into separate ramekins. Lower the heat and gently slip eggs into the water one at a time. Poach for 2-3 minutes. Then gently lift with a slotted spoon and drain on a paper towel.
Halve and stone the avocado, then scoop out the flesh into a bowl and mash it. Spread avocado on top of bread slices.
Place poached eggs on top, grind black pepper onto each egg and add a handful of arugula to each plate.
Serve immediately with caramelized tomatoes on the side.
These Poached Eggs with Smashed Avocado and Tomatoes are on the healthy side yet still delicious! If you try this recipe, let us know. Leave a comment below, and don’t forget to tag a photo #cookmerecipes on Instagram so we can see.
One of my favorite healthy breakfast recipe!
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