Uploaded December 2015 | Updated September 2026, 3 hours ago
Smashed avocado and poached eggs is one my favorite breakfast recipes to make. It's a super easy, healthy, cheap and tasty breakfast. If you're looking for more healthy breakfast ideas, check out some of the other breakfast videos in the channel.
Recipe:
2 Tablespoons of Vinegar
Pot of Water
2 Fresh Free-range eggs
1 Avocado
1 Tablespoon of Lemon Juice
1 Piece of Bread
Salt to Taste
1/2 Cup of Mushrooms (Optional)
1 Teaspoon of butter (Optional)
Dash of Paprika (Optional Garnish)
1 Tablespoon of Green Onion (Optional Garnish)
Heat a pot of water on medium high heat up to a simmer, just before boiling point. You'll want to use at least enough water to completely cover the eggs. Add a couple tablespoons of Vinegar to help prevent the eggs from feathering in the pot. Gently crack your fresh eggs into the pot. After about 1 minute bring the heat down to medium low. Cook for another 3 minutes or till your whites have set. Add cold water to your pot to stop the eggs from over cooking. Add just enough that you can stick your finger in the water without burning it. When ready to serve, take the eggs out with a slotted spoon and gently pat down with a paper towel.
While the eggs are cooking, cut the avocado and spoon out the flesh into a bowl. Squeeze a tablespoon of lemon juice over. Add salt to taste.
Optional: In a nonstick pan on high heat, melt a teaspoon of butter, and add chopped mushrooms. Salt to taste. Cook for a few minutes till mushrooms are soft.
Toast your bread and if you chose to, add the optional sautéed mushrooms over it. Put the smashed avocado on top and then the poached egg. Garnish with paprika and green onions.
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Smashed avocado and poached eggs is one my favorite breakfast recipes to make. It's a super easy, healthy, cheap and tasty breakfast. If you're looking for more healthy breakfast ideas, check out some of the other breakfast videos in the channel.
Recipe:
2 Tablespoons of Vinegar
Pot of Water
2 Fresh Free-range eggs
1 Avocado
1 Tablespoon of Lemon Juice
1 Piece of Bread
Salt to Taste
1/2 Cup of Mushrooms (Optional)
1 Teaspoon of butter (Optional)
Dash of Paprika (Optional Garnish)
1 Tablespoon of Green Onion (Optional Garnish)
Heat a pot of water on medium high heat up to a simmer, just before boiling point. You'll want to use at least enough water to completely cover the eggs. Add a couple tablespoons of Vinegar to help prevent the eggs from feathering in the pot. Gently crack your fresh eggs into the pot. After about 1 minute bring the heat down to medium low. Cook for another 3 minutes or till your whites have set. Add cold water to your pot to stop the eggs from over cooking. Add just enough that you can stick your finger in the water without burning it. When ready to serve, take the eggs out with a slotted spoon and gently pat down with a paper towel.
While the eggs are cooking, cut the avocado and spoon out the flesh into a bowl. Squeeze a tablespoon of lemon juice over. Add salt to taste.
Optional: In a nonstick pan on high heat, melt a teaspoon of butter, and add chopped mushrooms. Salt to taste. Cook for a few minutes till mushrooms are soft.
Toast your bread and if you chose to, add the optional sautéed mushrooms over it. Put the smashed avocado on top and then the poached egg. Garnish with paprika and green onions.
Follow Bachelor on a Budget
instagram.com/bachelorbudget
facebook.com/BachelorOnABudget
