Poached Egg & Avocado Brunch Plate with Roasted Peppers
Brighten your mornings with this Poached Egg & Avocado Brunch Plate with Roasted Peppers. This nutritious and visually stunning dish combines the creamy richness of avocado, the delicate texture of a perfectly poached egg, and the sweet smokiness of roasted peppers. Ideal for lazy weekends or quick weekday meals, this brunch plate is packed with healthy fats and protein to keep you energized throughout the day. Its vibrant colors and fresh flavors make it perfect for entertaining family and friends or simply treating yourself to something special. With just a few pantry staples needed, you’ll have a wholesome meal on the table in no time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: Mediterranean
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 (mix of red/yellow), halved or whole
- 1 tsp olive oil (for drizzling)
- Salt & black pepper, to taste
Instructions
- Bring a small pot of water to a gentle simmer over medium heat. Add a splash of vinegar.
- Crack the egg into a small bowl, then gently slide it into the simmering water. Cook for about 3 minutes for a runny yolk.
- While the egg cooks, toast your slice of whole grain or rye bread until golden brown.
- On a plate, artfully arrange your sliced avocado, roasted peppers, and halved cherry tomatoes.
- Carefully remove the poached egg using a slotted spoon and place it in the center of your plate.
- Drizzle olive oil over everything, season with salt and pepper, and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg