Looking for a breakfast or brunch option that’s both delicious and nutritious? This avocado toast with grilled chicken tenderloin and poached eggs offers a perfect blend of creamy avocado, juicy grilled chicken, and perfectly poached eggs. Packed with protein, healthy fats, and tons of flavor, this recipe will elevate your morning meal in no time.
Why You’ll Love This Recipe
- Protein Powerhouse: The combination of grilled chicken tenderloin and poached eggs makes this toast a great source of protein, keeping you full and satisfied throughout the day.
- Nutrient-Rich: Avocados provide healthy fats and essential nutrients, making this dish not only tasty but also wholesome.
- Customizable: You can adjust the spice level, switch up the herbs, or add a balsamic drizzle for a personal touch.
- Quick and Easy: This recipe comes together in about 20 minutes, making it perfect for busy mornings or brunch gatherings.
Ingredients:
- 2 boneless, skinless chicken tenderloin halves
- 4 large eggs
- 4 slices of whole-grain or sourdough bread, toasted
- 2 ripe avocados
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh herbs for garnish (such as cilantro or parsley)
- Balsamic glaze for drizzling (optional)
- Olive oil for grilling
Instructions:
1. Grill the Chicken Tenderloin:
- Season the chicken: Sprinkle the tenderloin with salt and black pepper to taste.
- Grill the chicken: Heat a grill pan over medium heat and lightly coat it with olive oil. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the heat and let it rest.
2. Prepare the Avocado Spread:
- Mash the avocados: In a medium bowl, mash the ripe avocados with lemon juice.
- Season to taste: Add salt and black pepper as desired, then set aside.
3. Poach the Eggs:
- Prepare the poaching water: Fill a medium saucepan with water and bring it to a gentle simmer. For better results, add a splash of vinegar to help the eggs hold their shape.
- Poach the eggs: Crack each egg into a small bowl, then carefully slide it into the simmering water, creating a gentle whirlpool. Poach for 3-4 minutes, ensuring the whites are set but the yolks remain runny.
- Remove and drain: Use a slotted spoon to remove the poached eggs, and place them on a paper towel to drain. Repeat with the remaining eggs.
4. Assemble the Toast:
- Toast the bread: Spread the mashed avocado evenly over the toasted slices of bread.
- Layer the chicken: Slice the grilled chicken tenderloin and arrange it over the avocado spread.
- Add the eggs: Place a poached egg on top of each slice of chicken avocado toast.
5. Serve and Garnish:
- Final touches: Sprinkle the toast with red pepper flakes for a bit of spice, or drizzle with balsamic glaze for added flavor.
- Garnish and enjoy: Top with fresh herbs like cilantro or parsley, and serve immediately for a delightful breakfast experience.
Avocado Toast with Grilled Chicken Tenderloin and Poached Eggs
Description
Elevate your breakfast or brunch with a protein-packed twist! Creamy avocado spread, juicy grilled chicken tenderloin, perfectly poached eggs, and a hint of spice make this dish both delicious and nutritious.
Ingredients
– 2 boneless, skinless chicken tenderloin halves
– 4 large eggs
– 4 slices of whole-grain or sourdough bread, toasted
– 2 ripe avocados
– 1 tablespoon lemon juice
– Salt and black pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
– Fresh herbs for garnish such as cilantro or parsley
– Balsamic glaze for drizzling (optional)
– Olive oil for grilling
Instructions
1. Grill the Chicken Tenderloin:
– Season the chicken tenderloin with salt and black pepper.
– Heat a grill pan over medium heat and lightly coat with olive oil.
– Grill the chicken tenderloin for about 6-7 minutes on each side, or until fully cooked.
– Remove from heat and let them rest.
2. Prepare the Avocado Spread:
– In a medium bowl, mash the avocados with the lemon juice.
– Season with salt and black pepper to taste. Set aside.
3. Poach the Eggs:
– Fill a medium saucepan with water and bring it to a gentle simmer. Optionally, add a splash of vinegar to help the eggs hold their shape.
– Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon and carefully slide one egg into the center.
– Poach the egg for about 3-4 minutes, or until the whites are set but the yolk remains runny.
– Use a slotted spoon to remove the poached egg and place it on a paper towel to drain. Repeat with the remaining eggs.
4. Assemble the Toast:
– Spread the mashed avocado mixture evenly over the toasted bread slices.
– Slice the grilled chicken tenderloin and layer it over the avocado spread.
– Place a poached egg on top of each slice of chicken avocado toast.
5. Serve:
– Sprinkle with red pepper flakes for a touch of heat, or drizzle with balsamic glaze for extra flavor.
– Garnish with fresh herbs, and serve immediately.