Avocado-Topped Poached Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A balanced breakfast featuring perfectly poached eggs resting on creamy avocado for sustained energy and satisfaction. This American-inspired Whole30 recipe, ready in about 15 minutes, pairs Avocado, Eggs, Water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 2 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, bring 2 cups water and 1 tbsp white vinegar to a gentle simmer over medium heat.
  2. Step 2: Gently crack 2 eggs into the simmering water, ensuring yolks remain intact. Season with 1/4 tsp salt and 1/8 tsp black pepper.
  3. Step 3: Simmer gently for 3-4 minutes until egg whites are set but yolks remain runny.
  4. Step 4: Place 1 halved and pitted avocado on a plate. Carefully place poached eggs on top and season with an additional pinch of black pepper.

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