Avocado and Egg Toasts

Avocado and Egg Toasts

A recipe for avocado and egg toasts. Avocado, due to its fat content, is perfect as a creamy spread for bread. It mainly contains monounsaturated fatty acids, so enriching your daily menu with this fruit will positively affect your blood lipid levels.


  • Eggs: 2 pieces (about 126 grams)
  • Apple cider vinegar: 8 ml (1 tablespoon)
  • Fine iodized sea salt: 3 grams (3 pinches)
  • Avocado: 42 grams (about 1 and 1/2 slices)
  • Baguette: 40 grams (2 slices)
  • Refined rapeseed oil: 4 ml (2 teaspoons)
  • Chives: 1 gram (2 teaspoons)
  • Ground black pepper: 3 grams (3 pinches)
  • Cherry tomatoes: 3 pieces (about 48 grams)


  1. In a small saucepan, bring water to a boil with apple cider vinegar and salt. Stir to create a whirlpool and reduce the heat.
  2. Crack the eggs into small bowls, then gently pour them into the boiling water with vinegar. When the water stops swirling, stir gently to prevent the eggs from sticking to the bottom. After 3 minutes, remove the eggs with a slotted spoon or skimmer and drain them on a paper towel.
  3. Slice the bread, drizzle with oil, and season with salt and pepper. Then toast the slices in a toaster or on a dry pan.
  4. Cut the avocado in half, peel, and slice.
  5. Arrange avocado slices, cherry tomatoes, and poached eggs on the toast, sprinkle with chopped chives, salt, and pepper.

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