RecipeCharred Tomato & Avocado with Poached Egg

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 8 g
  • Total Fat: 15 g
    • Unsaturated Fat: 11.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 165 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 5 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 165 mg

This creative breakfast is a delicious way to get your morning started. You’ll get a dose of protein from the egg (or, if you’d like, you can swap for egg whites) and healthy fat from the avocado. And the tomatoes add a fun pop of color. Enjoy it with a side of fruit and then get ready to take on the day!

  • Prep time
  • Total Time
This recipe makes 2 servings
  • • 1 large red tomato, sliced to about ¼-inch thickness
  • • 1 large yellow tomato, sliced to about ¼-inch thickness
  • • Kosher salt to taste
  • • ½ avocado, sliced and divided
  • • 2 whole eggs
  • • 2 teaspoons extra virgin olive oil (traditional or smoked), divided

Lay tomatoes on a sheet tray and cook under the broiler until browned. (Or cook in a skillet coated with oil spray on high heat. Sear on one side until lightly browned; flip and repeat. A grill works well, too.)

After cooling, lightly salt tomatoes and stack in two piles, alternating red and yellow colors.

Place ¼ of the avocado slices on top of each tomato stack.

Poach the eggs (or egg whites) and place each on top of the tomato-avocado stacks and finish each with a teaspoon drizzle of oil and small sprinkling of salt. (Alternatively, can enjoy a sunny side egg or sliced hard-boiled egg in place of poached.) Serve at room temperature.

Note: If using egg whites, it’s 150 calories, 11 g fat (2 g saturated fat) and 0 mg cholesterol per serving.

Try my Avocado Stuffed with Smoky Black Bean Filling.

Nutrition analysis courtesy of Genesis® R&D