Poached Egg & Avocado Brunch Plate with Roasted Peppers
Enjoy this vibrant Poached Egg & Avocado Brunch Plate with Roasted Peppers that’s easy to make and perfect for any brunch occasion!
- 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
Instructions
- Poach the egg: Bring water to a simmer in a small pot, add vinegar, crack egg into a bowl, then gently slide into the water. Cook for about 3 minutes and remove with a slotted spoon.
- Toast the bread until golden brown.
- On a serving plate, arrange sliced avocado next to roasted peppers and halved cherry tomatoes.
- Place the poached egg on top of the arranged ingredients.
- Drizzle with olive oil and season with salt and pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 4g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg