Breakfast, Dairy Free, Food, Recipes, RECIPES, Vegetarian, WellnessMlle Julespoached, egg, avocado toast, poached egg, espelette pepper, recipes, cherry tomatoes, healthy, breakfast, brunch, keto, ezekiel bread, dried herbs, mademoiselle jules, mlle jules, dill, superfoodComment

Poached Egg and Avocado Toast

Breakfast, Dairy Free, Food, Recipes, RECIPES, Vegetarian, WellnessMlle Julespoached, egg, avocado toast, poached egg, espelette pepper, recipes, cherry tomatoes, healthy, breakfast, brunch, keto, ezekiel bread, dried herbs, mademoiselle jules, mlle jules, dill, superfoodComment
Poached Egg and Avocado Toast

Kickstart your day with a nutritious and easy-to-make breakfast that will keep you feeling full until lunchtime! This breakfast takes only 7 minutes from start to finish and is the perfect way to start your day off right.

My go-to weekend recipe is a simple yet delicious combination of poached eggs, avocado, and a secret ingredient - espelette pepper. Poaching the eggs results in a runny yolk that is both satisfying and healthy, while the creamy avocado provides additional health benefits. I love pairing this dish with my morning coffee or a green smoothie.

Avocados are a rich source of vitamins C, E, K, and B6, as well as healthy fats that help reduce cardiovascular inflammation. However, picking the perfect avocado is crucial! Choose ripe Hass avocados that yield to gentle pressure. It’s important to avoid avocados that are too soft or too hard. If there are brown bits in the avocado, make sure to pick them out before using it. For a truly creamy texture, mash the avocado with a fork in a separate bowl rather than on the toast to prevent puncturing and flattening the bread.

Poached Egg and Avocado Toast

INGREDIENTS: 

  • 1 egg*

  • 1 teaspoon of vinegar 

  • 1 slice of whole grain read - *NAME BREAD

  • 1/2 of an avocado, sliced

Add-Ins and Toppings:

  • Fresh lemon juice 

  • Quartered cherry tomatoes

  • Salt and pepper

  • Fresh herbs (parsley, chives, or dill)

  • Espelette pepper**

*Tip: The secret to the perfect poached egg? Vinegar! Add a teaspoon to the water before boiling helps keep the egg together in the water. If poached isn’t your thing, you can simply fry the egg instead. 

**Fun Fact: My secret ingredient, espelette pepper, comes from my grandmother. She grew up in Itxassou, a small village in the Northern Basque Country, where everyone would dry the peppers on the walls of their homes. Because of this, she would add this sweet-yet-spicy pepper to almost every dish. This trait has been passed on to me, and it puts a beautiful twist on this recipe.

  1. Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rim (outer rims only) of a mason jar lid into the pot so it is laying flat on the bottom. Using this tool just sort of makes the eggs cozy and perfect all on their own (but don’t worry if they aren’t perfect on your first try!).

  2. Once the water is boiling, remove from heat and carefully crack the egg directly inside the mason jar rim. Cover the pot and poach for 4-5 minutes (4 = super soft, 4.5 = soft, 5 or more = semi-soft yolks). 

  3. While the egg is cooking, toast the bread. Once the toast is ready, smash the avocado on top. Add a squeeze of fresh lemon juice to avoid oxidation and to add flavour, then add a pinch of salt and pepper. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off the eggs (You can do this directly on the spatula, over the water) and place the poached egg on top of the toast. 

  4. Top the toast with dried herbs and espelette pepper. Serve with fresh quartered cherry tomatoes, and enjoy! 

Avocado toast can be manipulated in so many ways. Let me know how you change up the recipe; I would love to hear your tips and tricks on how you make this dish!

BON APPETIT!

Photography by: Patricia Brochu