Mouthwatering Vegan Avocado Toast with Roasted Cherry Tomatoes and Poached Eggs (Gluten-Free)
A flavorful english brunch perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 slices gluten
- free bread, thickly cut 1 ripe avocado, mashed 1 cup cherry tomatoes, halved 2 large eggs 1 tbsp white vinegar 2 cups arugula Salt and pepper, to taste 1 tbsp olive oil Microgreens, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Arrange cherry tomatoes on a baking sheet and drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 20 minutes or until they start to wrinkle. Remove from the oven and set aside.
- Bring a saucepan of water to a simmer, add vinegar, and bring to a boil. Crack both eggs into separate cups, then carefully slide them into the boiling water. Poach for 3 4 minutes or until cooked to your liking. Remove with a slotted spoon and set aside on a paper towel lined plate.
- Toast gluten free bread slices until golden brown. Spread each slice with mashed avocado, then top with roasted cherry tomatoes and poached eggs. Season with salt and pepper to taste. Garnish with microgreens.
Chef’s Insight
To achieve a perfect poached egg, swirl the water gently as you slide the eggs in, then avoid disturbing the water during cooking.
Notes
For a lower-calorie version, use whole grain bread and only one egg.