Paleo Toast with Poached Egg
Elevate your breakfast or brunch with this wholesome and satisfying Paleo Toast with Poached Egg—a grain-free, nutrient-packed alternative to traditional toast. Crafted with a blend of almond and coconut flours, this quick-to-make paleo bread bakes up soft yet sturdy, perfect for holding your favorite toppings. Topped with creamy mashed avocado and a perfectly poached egg with a luscious, runny yolk, this recipe is the ultimate combination of flavor and nutrition. Not only is it paleo-friendly, but it’s also gluten-free, dairy-free, and packed with healthy fats and protein to power your day. Whether you're following a paleo diet or simply looking for a delicious and healthy breakfast idea, this recipe delivers a hearty, satisfying meal in just 25 minutes.
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 3 large Eggs
- 2 tablespoons Unsweetened almond milk
- 0.5 teaspoon Baking powder (grain-free, paleo-compliant)
- 0.5 teaspoon Apple cider vinegar
- 0.25 teaspoon Sea salt
- 0.5 Avocado
- 1 tablespoon White vinegar
- 4 cups Water
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a small loaf pan or baking dish with parchment paper.
Step 2
In a medium-sized mixing bowl, whisk together almond flour, coconut flour, baking powder, and sea salt.
Step 3
In a separate bowl, beat 2 eggs until well combined, then stir in the almond milk and apple cider vinegar.
Step 4
Gradually mix the wet ingredients into the dry ingredients until a thick batter forms.
Step 5
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6
Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool slightly before slicing into 2 pieces of toast.
Step 7
To make the poached eggs, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer in a medium saucepan over medium heat.
Step 8
Crack the remaining egg into a small bowl or ramekin. Gently swirl the simmering water with a spoon to create a vortex, then carefully slide the egg into the center of the vortex. Cook for 3–4 minutes or until the egg white is set but the yolk is still runny.
Step 9
Remove the poached egg with a slotted spoon and repeat for additional servings, if desired.
Step 10
Toast the paleo bread slices in a toaster or on a skillet over medium heat until golden brown.
Step 11
Mash the avocado and spread it evenly over the toasted paleo bread slices.
Step 12
Top each slice with a poached egg, season with additional salt and pepper if desired, and serve immediately.
Nutrition Facts
| Serving size | (1348.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 957.7 |
| Total Fat 75.9g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 558mg | 0% |
| Sodium 1107.1mg | 0% |
| Total Carbohydrate 38.1g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 5.8g | |
| Protein 44.0g | 0% |
| Vitamin D 134.0IU | 0% |
| Calcium 413.7mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 690.1mg | 0% |
Source of Calories