Description
Enjoy our vibrant Poached Egg & Avocado Brunch Plate with Roasted Peppers! Perfectly poached eggs atop creamy avocados—try it today!
Ingredients
Scale
- 1 egg
- Sliced avocado
- 1 slice whole grain or rye bread
- 1 cup roasted red and green bell peppers
- 1 cup cherry tomatoes (halved or whole)
- 1 tsp olive oil
- Salt and black pepper (to taste)
Instructions
- In a small pot, bring water to a gentle simmer and add a splash of vinegar.
- Crack the egg into a bowl and gently slide it into the water. Poach for about 3 minutes for a runny yolk.
- While the egg cooks, toast your slice of whole grain or rye bread.
- On your serving plate, arrange sliced avocado, then top with roasted peppers and cherry tomatoes.
- Carefully place the poached egg in the center, drizzle with olive oil, and season with salt and pepper.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Feel free to mix in other vegetables like spinach or zucchini for added nutrition. To make this dish vegan, substitute the poached egg with scrambled tofu or chickpea flour scramble.