Poached Egg & Avocado Brunch Plate with Roasted Peppers
Elevate your brunch game with this vibrant Poached Egg & Avocado Brunch Plate with Roasted Peppers. This dish combines a perfectly poached egg, creamy avocado, and sweet roasted peppers served on a hearty slice of whole-grain toast. Not only is it visually stunning, but it’s also packed with nutrients and flavor, making it ideal for lazy weekends or impressing guests. With just 15 minutes from start to finish, this quick and satisfying meal will keep you fueled throughout the day. Customize it to your liking by adding extra toppings or swapping out veggies based on what you have at home.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Brunch
- Method: Poaching, Toasting
- Cuisine: Modern 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 and black pepper (to taste)
- Optional: Sesame seeds or everything bagel seasoning
Instructions
- Poach the Egg: Bring water to a simmer in a small pot. Add 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 Bread: Toast the slice of whole grain or rye bread until golden brown.
- Assemble: Arrange avocado slices and roasted peppers on a plate, add cherry tomatoes, and place the poached egg in the center. Drizzle with olive oil, season with salt and pepper, and garnish if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 186mg