Whole30 Poached Eggs on Toast

Elevate your breakfast game with this wholesome and grain-free Whole30 Poached Eggs on Toast recipe! Featuring perfectly poached eggs nestled atop golden, crispy cauliflower bread, this dish is a flavorful and nutritious alternative to traditional toast. The cauliflower “bread” is made with a blend of almond and coconut flours, giving it a light, bread-like texture while staying completely gluten-free and Whole30-compliant. Topped with runny poached eggs seasoned to perfection and garnished with fresh parsley, this meal is as satisfying as it is nourishing. Ready in just 35 minutes, it’s the perfect go-to for a protein-packed, low-carb start to your day. A must-try for anyone looking to combine indulgence with mindful eating!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 1

Ingredients

• 2 large eggs
• 1 cup cauliflower rice
• 1 tablespoon almond flour
• 1 tablespoon coconut flour
• 1 large egg
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 1 tablespoon white vinegar
• 0.25 teaspoon black pepper
• 1 tablespoon fresh parsley

Directions

Step 1

Start by preparing the cauliflower toast. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine 1 cup of cauliflower rice, 1 tablespoon of almond flour, 1 tablespoon of coconut flour, 1 beaten egg, and 0.25 teaspoon of salt. Mix until well combined.

Step 3

Divide the cauliflower mixture in half and shape each half into a slice of bread, about 1/2 inch thick, on the prepared baking sheet.

Step 4

Brush the top of each slice lightly with olive oil.

Step 5

Bake in the preheated oven for 20 minutes, or until the slices are golden and firm to the touch.

Step 6

While the cauliflower toast is baking, fill a medium-sized saucepan with water, about two-thirds full, and add 1 tablespoon of white vinegar. Bring to a gentle simmer over medium heat.

Step 7

Crack 2 large eggs into separate small ramekins or cups.

Step 8

Create a gentle whirlpool in the simmering water by stirring with a spoon. Carefully slide one egg into the center of the whirlpool. Repeat with the second egg.

Step 9

Poach the eggs for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.

Step 10

Using a slotted spoon, remove the poached eggs from the water and let them drain on a paper towel.

Step 11

Season the poached eggs with a pinch of black pepper and a little salt.

Step 12

Once the cauliflower toast is done, carefully place one poached egg on each toast slice.

Step 13

Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	(313.3g)

Amount per serving	% Daily Value*
Calories	472.0

Total Fat 35.6g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 591.5mg	0%
Sodium 1480.1mg	0%
Total Carbohydrate 14.2g	0%
Dietary Fiber 6.5g	0%
Total Sugars 3.9g
Protein 24.6g	0%

Vitamin D 135.8IU	0%
Calcium 130.4mg	0%
Iron 4.2mg	0%
Potassium 527.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.4%

Protein: 20.7%

Carbs: 11.9%