Poached Egg & Avocado Brunch Plate with Roasted Peppers
Start your day with a vibrant and nutritious Poached Egg & Avocado Brunch Plate with Roasted Peppers. This delightful dish combines the creaminess of fresh avocado, the sweet smokiness of roasted peppers, and the richness of a perfectly poached egg. It’s not just a meal; it’s an experience, making it ideal for lazy weekend brunches or quick weekday breakfasts. With its beautiful colors and flavors, this plate will impress your guests and satisfy your cravings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: American
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)
- 1 tsp olive oil
- Salt & black pepper to taste
- Optional: Sesame seeds or everything bagel seasoning
Instructions
- To poach the egg, bring water in a small pot to a gentle simmer and 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, then remove with a slotted spoon.
- Toast the slice of bread until golden brown.
- Arrange sliced avocado and roasted peppers on the plate, adding cherry tomatoes for color.
- Place the poached egg in the center, drizzle with olive oil, season to taste, and garnish if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg