Poached Egg & Avocado Brunch Plate with Roasted Peppers
Indulge in the vibrant flavors of the Poached Egg & Avocado Brunch Plate with Roasted Peppers, a delightful dish perfect for any meal of the day. This colorful plate features a perfectly poached egg nestled atop creamy avocado, accompanied by sweet roasted peppers and juicy cherry tomatoes, all served on a slice of hearty whole-grain toast. In just 15 minutes, you can create a satisfying and nutritious meal that feels indulgent yet light. Customize it with your favorite garnishes for an added flavor boost.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Brunch
- Method: Poaching, Toasting
- Cuisine: American
Ingredients
Scale
- 1 egg
- 1 ripe 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 and black pepper, to taste
- Optional: 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 bowl and gently slide it into the water. Cook for about 3 minutes for a runny yolk. Remove with a slotted spoon.
- Toast your slice of whole-grain bread until golden brown. Arrange sliced avocado on one side of the serving plate, followed by roasted peppers and cherry tomatoes.
- Place the poached egg in the center over the veggies, drizzle with olive oil, season with salt and pepper, and add optional garnishes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg