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Sandwich with poached egg and avocado

A delicious, healthy, satisfying breakfast in 10 minutes! Crispy, toasted bread, a silky, tender layer of avocado, and an egg with a runny center! A breakfast fit for a king! Eat one of these and you can forget all about hunger until lunch!

IrinaAuthor avatar
Recipe author
Sandwich with poached egg and avocado
Sandwich with poached egg and avocado Sandwich with poached egg and avocado
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 7 g
Fats 44 % 20 g
Carbohydrates 40 % 18 g
260 kcal
GI: 11 / 0 / 89
  • Start by washing the avocado and slicing the bread. It's best to choose a softer avocado. If it's still quite firm, leave it in a dark spot at room temperature for a day. Cut the avocado around the pit and twist the two halves apart. For two sandwiches you'll need one avocado half. Scoop out the flesh with a tablespoon and mash it with a fork. Add a little salt, lemon juice, paprika, and a tablespoon of olive oil. Mix it together. Toast the slices of bread in a dry skillet on both sides until golden. You can use absolutely any bread—I like ciabatta best. Multigrain bread with seeds is also ideal. I wouldn't recommend plain rye bread; it's fairly dense and tangy. It's better to use a lighter bread with a fairly neutral taste so you can taste the delicate avocado. To poach the egg, bring water to a boil in a small saucepan and add 1 teaspoon of vinegar and a couple of pinches of salt. The egg white sets better in an acidic environment. Crack the egg into a small bowl first. With a whisk or spoon, stir the water so a whirlpool forms in the middle, and carefully tip the egg into it. Cook for about 2 minutes—the white should be fully set while the yolk stays runny. As it cooks, you can keep the water gently swirling by running a tablespoon around the edge of the pan. Then carefully transfer the egg to cold water for just 20–30 seconds to stop the cooking. Lift the egg out onto a paper towel. Use eggs as fresh as possible, since a fresh egg has a firmer white that won't scatter into wispy threads in the water. There's also another way to poach an egg: take a small piece of plastic wrap, line a small bowl with it, grease it with vegetable oil, crack an egg into it, gather and twist the ends of the wrap, tie them off with string, and cook it in boiling water. I prefer the first method, since in my experience the egg takes longer to cook in the wrap. Finally, spread the avocado mixture on a piece of bread, set the egg on top, drizzle with olive oil, and sprinkle with salt and sesame seeds if you like. Your hearty, satisfying sandwich is ready. Enjoy your meal!

Caloric content of the products possible in the composition of the dish

  • Avocado - 208  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Darnitsa bread - 206  kcal/100g
  • Premium wheat flour bread - 254  kcal/100g
  • Grade 1 wheat flour bread - 226  kcal/100g
  • Grade 2 wheat flour bread - 220  kcal/100g
  • Coarse wheat flour bread - 250  kcal/100g
  • Rye bread from medium rye flour - 189  kcal/100g
  • Rye bread from whole-grain rye flour - 181  kcal/100g
  • Protein bran bread - 182  kcal/100g
  • Wheat protein bread - 242  kcal/100g
  • Multigrain bread - 231  kcal/100g
  • Doctor's bread - 232  kcal/100g
  • Orlovsky bread - 211  kcal/100g
  • Ukrainian bread - 213  kcal/100g
  • Plain loaf - 248  kcal/100g
  • Premium flour loaf - 265  kcal/100g
  • City rolls from grade 1 flour - 254  kcal/100g
  • City bun - 261  kcal/100g
  • Sweet bun - 252  kcal/100g
  • Plain bubliki (ring rolls) - 336  kcal/100g
  • Bread - 254  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken egg - 80  kcal/100g

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