Gluten-Free Morning Avocado Toast with Poached Eggs
A delightful breakfast featuring creamy avocados atop crispy gluten-free toast, paired with perfectly poached eggs.
Ingredients
For the toast
- 2 slices gluten-free bread hearty and golden, perfect for holding all the toppings.
- 1 whole ripe avocado creamy and buttery, with a subtle sweetness.
- 2 eggs fresh and farm-raised for protein and richness.
- 1 tablespoon lemon juice bright and zesty.
- to taste salt for seasoning.
- to taste pepper adds a hint of spice.
- 0.25 teaspoon red pepper flakes for slight heat.
- 1 tablespoon fresh cilantro or parsley, chopped (optional) for garnish.
- to drizzle olive oil for finishing.
Instructions
Preparation
- Toast the gluten-free bread slices until they are golden and crispy.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with lemon juice, salt, and pepper until creamy.
Cooking
- In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for 3-4 minutes.
Assembly
- Spread the mashed avocado over the toasted bread slices.
- Place a poached egg on each slice.
- Sprinkle with red pepper flakes and drizzle with olive oil. Garnish with chopped cilantro or parsley if desired.
Notes
For a healthier variation, add toppings like sliced tomatoes or smoked salmon. Store leftover mashed avocado by pressing plastic wrap directly onto its surface.