February 19th, 2019


Recipe: Poached Eggs and Avocado on Rye

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Carbohydrates, good fats and protein are great building blocks for an energizing morning meal. This recipe’s wholesome rye bread, nutrient-rich avocado and soft poached eggs make for a satisfyingly quick and balanced breakfast.

Gather your ingredients:

  • 4 eggs (2 per person)
  • 1 avocado
  • 4 slices of rye bread
  • Butter or hummus
  • Cracked black pepper


1. Bring a medium-sized pot of water to a boil. Add a splash of vinegar. Once water is boiling, turn burner to medium-low and reduce to a rolling boil. Crack the eggs one at a time into the water. For a soft poached center, let them cook for 4 minutes.

2. While eggs are poaching, peel and slice the avocado.

3. Toast and lightly butter your toasted rye bread. Add a layer of hummus if desired.

4. Layer the avocado on top of your buttered rye.

5. Remove your poached eggs from the water with a slotted spoon. Let the excess water drip off before carefully placing the eggs over the avocado.

6. Top with freshly cracked black pepper for an extra kick of flavor.

Quick tip To easily peel an avocado, start by cutting through the fruit vertically around the pit. Next, gently twist the two halves in opposite directions to separate them. Take the pitless side and slice it in half once more. The skin of each quarter should be easy to remove.


Serves 2.