Avocado Toast with Poached Eggs and a Sprinkle of Red Pepper Flakes Recipe
Avocado toast with poached eggs and a sprinkle of red pepper flakes screams brunch goals without the drama. Creamy avocado slides onto crispy bread like a smooth operator. The poached eggs show off their silky yolks, begging to be devoured. A cheeky dash of red pepper flakes adds just enough kick to keep you awake and mildly impressed. This recipe delivers effortless elegance for women who want quick, tasty, and Instagram-worthy. Prepare to feel fancy without breaking a sweat. Breakfast just got a makeover—simple, bold, and totally satisfying, even if you pretend you’re too busy for carbs.
Avocado Toast with Poached Eggs and a Sprinkle of Red Pepper Flakes Recipe
A quick, flavorful breakfast featuring creamy avocado, perfectly poached eggs, and spicy red pepper flakes on toasted bread.
Ingredients
- Ripe avocado: 1 large
- Bread slices whole grain or sourdough: 4
- Eggs: 2
- Red pepper flakes: 1 tsp
- Lemon juice: 1 tsp
- Salt and pepper: To taste
- Water: For poaching
Instructions
- Toast the bread slices until golden and crisp.
- Mash avocado with lemon juice, salt, and pepper in a bowl.
- Bring water to a simmer in a saucepan.
- Crack eggs one by one into simmering water and poach for 3–4 minutes.
- Remove eggs with slotted spoon and drain.
- Spread mashed avocado evenly on toast.
- Top with poached eggs and sprinkle red pepper flakes.
- Serve immediately and enjoy the spicy creaminess.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 12%
- Calcium: 6%
- Iron: 10%
- Vitamin E: 15%
Additional Notes/Tips to Enhance Flavor
- Add cherry tomatoes or microgreens for freshness.
- Use multigrain bread for added texture.
- Experiment with smoked paprika instead of red pepper flakes for a smoky twist.
- Make it vegan by swapping eggs with tofu scramble or chickpea “egg” salad.
