Poached Egg & Avocado Brunch Plate with Roasted Peppers
Enjoy a vibrant Poached Egg & Avocado Brunch Plate with Roasted Peppers that’s easy to make! Try this delicious recipe today!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Brunch
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 1 egg
- Sliced avocado
- 1 cup roasted red and green bell peppers (jarred or homemade)
- 1 cup halved cherry tomatoes (mix of red/yellow)
- 1 slice whole grain or rye bread
- 1 tsp olive oil
- Salt and black pepper to taste
- Optional: sesame seeds or everything bagel seasoning
Instructions
- To poach the egg, bring water to a gentle simmer in a small pot. Add a splash of vinegar. Crack the egg into a bowl and slide it into the water. Cook for about 3 minutes for a runny yolk, then remove with a slotted spoon.
- Toast the slice of whole grain or rye bread until golden brown.
- On a serving plate, arrange sliced avocado next to roasted peppers and cherry tomatoes.
- Place the poached egg in the center, drizzle with olive oil, season with salt and pepper, and sprinkle optional sesame seeds if desired.
- Serve immediately while warm.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 186mg