Paleo Avocado Toast with Poached Eggs
Elevate your breakfast game with this Paleo Avocado Toast with Poached Eggs, a hearty, wholesome twist on a classic favorite! Creamy mashed avocado, seasoned with zesty lemon juice and a hint of sea salt, is generously spread over golden, paleo-friendly bread. Topped with perfectly poached eggs boasting velvety, runny yolks, this recipe is packed with nutritious and satisfying ingredients. The finishing touches of fresh cilantro, crunchy pumpkin seeds, and a drizzle of olive oil add layers of flavor and texture that make this dish irresistibly good. Ready in just 20 minutes, this quick and easy paleo breakfast not only looks stunning but is also brimming with healthy fats and protein to kickstart your day. Perfect for brunch, a post-workout meal, or any time you want a guilt-free indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 whole avocado
- 1 tablespoon lemon juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 4 slices paleo-friendly bread
- 4 whole large eggs
- 1 tablespoon white vinegar
- 1 teaspoon olive oil
- 2 tablespoons fresh cilantro
- 2 tablespoons pumpkin seeds
Directions
Step 1
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until creamy but still slightly chunky.
Step 2
Add lemon juice, sea salt, and black pepper to the mashed avocado and mix well. Set aside.
Step 3
Toast the paleo-friendly bread slices until golden brown and crispy.
Step 4
Fill a large saucepan with water, approximately 2 inches deep, and bring it to just below a simmer over medium heat.
Step 5
Add the white vinegar to the water. Crack each egg into a small bowl or ramekin.
Step 6
Using a spoon, create a gentle whirlpool in the water, and carefully slide the eggs one at a time into the center of the whirlpool.
Step 7
Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny.
Step 8
Use a slotted spoon to remove each poached egg and drain on a paper towel.
Step 9
Spread a quarter of the avocado mixture onto each slice of toasted bread.
Step 10
Place a poached egg on top of each avocado toast.
Step 11
Drizzle the top of each toast with a bit of olive oil.
Step 12
Garnish with chopped fresh cilantro and sprinkle with pumpkin seeds.
Step 13
Serve immediately and enjoy your delicious Paleo Avocado Toast with Poached Eggs.
Nutrition Facts
| Serving size | (571.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 992.9 |
| Total Fat 86.5g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 10.2g | |
| Cholesterol 744mg | 0% |
| Sodium 1471.3mg | 0% |
| Total Carbohydrate 33.7g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 2.6g | |
| Protein 35.3g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 167.1mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1936.7mg | 0% |
Source of Calories