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Runny Poached Eggs On Spicy Avocado Toast [Recipes]

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Make this for breakfast. Brunch. As a snack. Dinner. Post-workout. Whenever…wherever. Just make it.

Poached, runny eggs + crunchy, warm toast + fresh, decadent avocado. That all equates to one thing — over-the-top deliciousness. Fire up a French press on the side and you’ll immediately transport to some small sliver of heaven.

Runny Poached Eggs On Spicy Avocado Toast might just be the closest thing to a god-like breakfast. Or anytime meal, really.

It’s fast and comes together in under 10 minutes. Nutritionally it’s precisely balanced (MACROS, y’all), with the adept combination of HQ protein, healthy fats and omega-3s, fiber, and slow-digesting, complex carbs. And in terms of general deliciousness, runny avocado toast might just be at the apex of eggs-for-breakfast creations.

It’s SO GOOD — dare I say THE best avocado toast you’ll ever have. I still can’t get over the fact that something lean and nutritious can legitimately be this mouthgasmic. But it is. And we’ll show you how. Follow the 6 easy steps below and you’ll feel like you’re in an oasis of breakfast bliss. Or take a few friends with you and whip it up for brunch.

Just learn how to poach an egg, first.

 

Ingredients & How To — Runny Poached Eggs On Spicy Avocado Toast


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Cook Time: 10 Minutes | Servings: 3 pieces

Ingredients:
  • 3 eggs, poached
  • 1 avocado, mashed
  • 3 slices of toast — we like Ezekiel’s sprouted grain bread
  • Spices — salt, pepper, herbs, red pepper flakes

 

How To:
  • 1. Poach 3 eggs. Follow our easy guide to 5-minute poached eggs.
  • 2. Toast your bread.
  • 3. Once it finishes toasting, take a few chunks of avocado and mash it with a fork. Spread it around like butter.
  • 4. Place the egg on top and cut a slit down the center, so that the egg runs all over the place.
  • 5. Sprinkle salt, pepper, red pepper flakes, and other herbs on top.
  • 6. EAT.

Bryan DiSanto

Bryan DiSanto

Founder & Editor-in-Chief at Lean It UP
ELLO ELLO I'm Bryan DiSanto. I'm the Founder & Editor-in-Chief of Lean It UP, a CPT/CSN/Fitness Coach, Chef trained at Le Cordon Bleu – Paris, NYU graduate, ex-fat kid, and all-around fitness junkie.

I also contribute to Men's Health Magazine.

When I'm not working on my abs (or somebody else’s), whipping up avocado roses and avocado toast, or running a Tough Mudder, I'm probably yelling at a Carolina Panthers game somewhere.

Come be friends with me on Snapchat (BRYDISANTO).
Bryan DiSanto
Follow Lean It UP on Twitter, Facebook and Pinterest for real-time fitness/nutrition tips, advice, info and updates.

 
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  • Kate

    Oh sweet god, YUM.

  • Bruce Martin

    What’s the serving size for this? This is very similar to something my wife makes and it’s fantastic!

    • You found it :). It’s completely customizable though — 1 egg + 1 slice of toast per piece.