Microwave Poached Eggs with Avocado Toast-annrms

[wilderness]

Microwave Poached Eggs with Avocado Toast-annrms

Prep Time: 20 min 

Cook Time: 20 min 

Difficulty: Easy 

Servings: Yield: 2 servings 

Source: Foodnetwork.com

Ingredients

2 slices sourdough bread, cut 3/4-inch thick

2 teaspoons olive oil

2 large avocados, pitted and diced

2 tablespoons chardonnay vinegar

Kosher salt and freshly ground black pepper

2 large eggs

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon flaky sea salt

Cilantro leaves, for serving

Lime wedges, for serving
Directions

Heat a griddle or cast-iron skillet over medium-low heat. Drizzle or brush both sides of the sourdough bread with the olive oil. Toast the bread on the griddle until golden brown, about 2 minutes per side. Set aside.

In a medium bowl, combine the avocado, vinegar and a pinch of kosher salt. Lightly mash using a fork, leaving some texture to the avocado. Gently spoon the avocado mixture on top of the pieces of griddled bread and set aside.

Crack the eggs into individual mugs or glass measuring cups. Pour slightly chilled water into the mug until it covers the egg by about 1/2-inch.

Place a mug in the microwave and cook on high for 50 seconds. Every microwave is different, so start checking at 45 seconds for doneness. Add more time as needed. You will know the egg is done when the yolk is no longer exposed but is still soft to the touch. Repeat with the second mug.

Remove the eggs with a slotted spoon and allow some of the excess water to drip off onto a paper towel before placing them on the avocado toasts. Season the toast with some crushed red pepper, flaky sea salt and black pepper. Garnish with cilantro and serve with lime wedges.
Nutrition

Fat: 50g
Calories: 900
Saturated Fat: 8g
Sodium: 1089mg
Fiber: 21g
Cholesterol: 186mg
Carbohydrate: 96g
Sugar: 8g
Serving Size: 1 of 2 servings
Protein: 27g