Poached Egg & Avocado Brunch Plate with Roasted Peppers
Experience a delightful start to your day with the Poached Egg & Avocado Brunch Plate with Roasted Peppers. This vibrant dish combines creamy avocado, colorful roasted peppers, and a perfectly poached egg, all served on toasted whole grain or rye bread. In just 15 minutes, you can create a nutritious meal that’s not only visually appealing but also packed with healthy fats and proteins. Ideal for brunch gatherings or a quick weekday breakfast, this recipe allows for customization with seasonal veggies or different garnishes to suit your taste. Whether enjoyed solo or paired with fresh fruit or a light salad, this brunch plate is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching and Toasting
- Cuisine: American
Ingredients
Scale
- 1 egg
- Sliced avocado
- 1 cup roasted red and green bell peppers (jarred or homemade)
- 1 cup cherry tomatoes (halved)
- 1 slice whole grain or rye bread
- 1 tsp olive oil
- Salt & black pepper to taste
- Optional garnish: sesame seeds or everything bagel seasoning
Instructions
- Prepare a small pot of water and bring it to a gentle simmer over medium heat. Add vinegar.
- Crack the egg into a bowl, then gently slide it into the simmering water. Cook for about 3 minutes.
- Use a slotted spoon to remove the poached egg and set aside.
- Toast the slice of bread until golden brown.
- On a serving plate, arrange sliced avocado and roasted peppers, adding halved cherry tomatoes around them.
- Place the poached egg on top, drizzle with olive oil, season with salt and pepper, and sprinkle optional sesame seeds if desired.
- Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 186mg