Description
A simple recipe for toast topped with mashed potato, avocado, and a poached egg.
Ingredients
Scale
- 2 slices bread
- 1 small potato, cooked and mashed
- 1/2 ripe avocado
- 2 large eggs
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
- Pinch of paprika (optional)
Instructions
- Toast the bread slices until golden brown.
- In a small bowl, mix the mashed potato with a pinch of salt and pepper.
- Mash the avocado in another small bowl, adding lemon juice, salt, and pepper.
- Poach the eggs: Bring a small pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a separate small bowl. Create a gentle swirl in the simmering water and carefully slide one egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and repeat with the second egg.
- Spread the mashed potato evenly over the two toast slices.
- Top the potato layer with the mashed avocado.
- Place one poached egg on top of each slice of toast.
- Season with additional salt, pepper, and a sprinkle of paprika, if using.
Notes
- For best results, use day-old bread for toasting.
- You can substitute sweet potato for regular potato.
- If you prefer, you can fry the eggs instead of poaching them.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 slice with egg
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 15
- Cholesterol: 186
Keywords: potato, avocado, toast, poached egg, breakfast, quick meal