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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.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 2 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Toast the bread slices until golden and crisp.
  2. Mash avocado with lemon juice, salt, and pepper in a bowl.
  3. Bring water to a simmer in a saucepan.
  4. Crack eggs one by one into simmering water and poach for 3–4 minutes.
  5. Remove eggs with slotted spoon and drain.
  6. Spread mashed avocado evenly on toast.
  7. Top with poached eggs and sprinkle red pepper flakes.
  8. 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.
A brunch masterpiece that’s effortless yet impressive—because you deserve delicious without the fuss.