Spring Veggie and Avocado Toast with Poached Eggs
A vibrant and nutritious toast topped with creamy avocado, seasonal spring vegetables, and perfectly poached eggs. Perfect for breakfast or brunch!
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Ingredients
Yields 4 servings
- (4 slices) whole grain bread
- (2) ripe avocados
- (1 cup) cherry tomatoes, halved
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1/2 cups) radishes, thinly sliced
- (4) large eggs
- (2 tablespoons) olive oil
- (1 tablespoon) lemon juice
- Salt to taste
- Pepper to taste
- Fresh herbs (such as parsley or chives) for garnish
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
On a baking sheet, toss 1 cup of asparagus with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender. Add Salt to taste.
- 3
While the asparagus is roasting, prepare the avocado. In a bowl, mash 2 ripe avocados with 1 tablespoon of lemon juice, and season with salt and pepper to taste.
- 4
Bring a pot of water to a gentle simmer. Crack 4 large eggs into individual small bowls.
- 5
Create a gentle whirlpool in the simmering water and carefully slide each egg into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 6
Toast 4 slices of whole grain bread until golden brown.
- 7
Spread the mashed avocado evenly over each slice of toast. Top with roasted asparagus, 1 cup of halved cherry tomatoes, and 1/2 cup of sliced radishes.
- 8
Place one poached egg on each toast and garnish with fresh herbs. Season with additional salt and pepper if desired.
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