Poached Egg & Avocado Brunch Plate with Roasted Peppers
Enjoy a vibrant Poached Egg & Avocado Brunch Plate with Roasted Peppers that’s quick to make! Try this delightful recipe today!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 1 egg
- 1 avocado, sliced
- 1 slice whole grain or rye bread
- 1 cup roasted red and green bell peppers (jarred or homemade)
- 1 cup cherry tomatoes, halved or whole
- 1 tsp olive oil (for drizzling)
- Salt & black pepper, to taste
- Optional garnish: sesame seeds or everything bagel seasoning
Instructions
- To poach the egg, bring a small pot of water to a simmer and add a splash of vinegar.
- Crack the egg into a small bowl before gently sliding it into the water. Cook for about 3 minutes for a runny yolk, then carefully remove with a slotted spoon.
- Toast your slice of bread until golden brown.
- On your serving plate, arrange sliced avocado and roasted peppers, adding halved cherry tomatoes around them.
- Place the poached egg in the center of the plate and drizzle with olive oil. Season with salt, pepper, and optional toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 285mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 186mg