Description
Enjoy a vibrant Poached Egg & Avocado Brunch Plate with Roasted Peppers that’s quick to make! Try this delicious recipe today!
Ingredients
Scale
- 1 egg
- sliced avocado
- 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)
- olive oil (for drizzling)
- salt and black pepper (to taste)
- optional: sesame seeds or everything bagel seasoning
Instructions
- 1. Poach the Egg: Bring a small pot of water to simmer. Add a splash of vinegar and gently slide in the cracked egg. Cook for about 3 minutes until the yolk is runny. Remove with a slotted spoon.
- 2. Toast & Prep: While the egg cooks, toast the bread until golden brown. Arrange sliced avocado on one side of a serving plate, followed by roasted peppers and scattered cherry tomatoes.
- 3. Assemble & Serve: Place the poached egg in the center of the plate over the veggies. Drizzle with olive oil, season with salt and pepper, and sprinkle optional toppings before serving immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 186mg