Avocado Boats with Poached Eggs

Creamy avocado with a tender poached egg, topped with flavorful sweet peppers, makes a satisfying breakfast, brunch or lunch.

Serves: 4Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 4 large eggs
  • 1 tablespoon olive oil
  • 1⁄2 cup mini sweet peppers, seeded and sliced
  • 2 avocados, halved and pitted
  • 1 jalapeno, sliced
  • 4 patties Simple Truth™ Meatless Breakfast Patties, prepared according to package instructions
  • 1 cup microgreens
  • 2 tablespoons fresh chives, sliced


  • In a large saucepan, heat 2”-3” of water to boiling. Break eggs one at a time into a small bowl. Slip egg into water, then reduce to a simmer. Cook 3-5 minutes, until whites are set. Use a slotted spoon to remove egg and place on a paper towel-lined plate.
  • In a small skillet over medium heat, add the olive oil and saute peppers until just tender. Place each avocado half on a serving plate and place each egg in the avocado. Top with equal amounts of sauteed peppers and jalapeno.
  • Add a patty to each plate and garnish with microgreens and chives.
  • Serve immediately and refrigerate leftovers.