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Smashed Miso Avocado and Egg in a Cup

October 7, 2014 by Jeanette 12 Comments

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This Smashed Miso Avocado and Egg in a Cup makes a quick and easy breakfast.
Smashed Miso Avocado and Poached Egg in a Cup © Jeanette's Healthy Living
I’ve been obsessed with miso, avocado and eggs lately. You might have noticed my Breakfast Smashed Avocado Tomato Toast with Fried Poached Egg or the Smashed Miso Avocado Toast with Poached Egg and Furikake posts recently.
Smashed Miso Avocado and Poached Egg in a Cup © Jeanette's Healthy Living
There’s just something about the salty miso, creamy avocado and poached egg that I love. This Smashed Miso Avocado and Egg in a Cup is so easy, I almost didn’t post it, but I want you to try it, so here it is.

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Smashed Miso Avocado and Egg in a Cup

Course Breakfast
Keyword avocado
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1
Calories 235 kcal

Ingredients

  • 1/2 avocado
  • 1 teaspoon miso
  • 1 egg

Instructions

  1. Cut avocado in half and remove the seed (I stick a small sharp knife into the seed and pull it out). Save the avocado shell.
  2. Smash avocado and miso together using a mortar and pestle (or place avocado in a bowl and use a fork to mash it up). Scoop back into avocado shell. Use a spoon to make an indentation in the center of the smashed avocado.
  3. Bring a small pot of water to boil; reduce heat to low immediately. Crack egg into water and cook 2-3 minutes to poach egg. When done, crack egg into center of smashed avocado.
Nutrition Facts
Smashed Miso Avocado and Egg in a Cup
Amount Per Serving
Calories 235 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 163mg54%
Sodium 293mg13%
Potassium 548mg16%
Carbohydrates 10g3%
Fiber 7g29%
Sugar 1g1%
Protein 8g16%
Vitamin A 385IU8%
Vitamin C 10.1mg12%
Calcium 37mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast, Clean Eating, Cooking For Cancer, dairy-free, gluten-free, Liquid/Soft Food Diet, New Year, Recipes For Foodies, vegetarian Tagged With: breakfast, miso, paleo, poached egg, smashed avocado

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Comments

  1. Kevin @ Closet Cooking says

    October 7, 2014 at 8:26 am

    This sounds so simple and so tasty! I so have to try the miso avocado combo!

    Reply
    • Jeanette says

      October 8, 2014 at 6:51 am

      Kevin – you think you would like it – packed with umami from the miso

      Reply
  2. Angie@Angie's Recipes says

    October 7, 2014 at 11:23 am

    Miso and avocado…I would have never thought of this combo. It looks healthy and very inviting!

    Reply
    • Jeanette says

      October 8, 2014 at 6:52 am

      Angie – you’ll have to give a try – it’s so good!

      Reply
  3. Arman @ thebigmansworld says

    October 8, 2014 at 3:41 am

    Jeanette…we have this Australian spread here called Vegemite which is exactly like miso paste and (no joke) i eat it spread on toast with eggs and avocado. This is genius. Pinning, winning and grinning.

    Reply
    • Jeanette says

      October 9, 2014 at 6:53 am

      Arman – I’ll have to try Vegemite – I’ve had Marmite, but not sure if that’s the same thing.

      Reply
  4. Kelly says

    October 8, 2014 at 3:49 am

    I love simple recipes like this, they are my favorite 🙂 This looks wonderful – I can’t wait to try this miso and avocado combo soon!

    Reply
    • Jeanette says

      October 9, 2014 at 6:54 am

      Kelly – I love it when something so simple tastes so good! Win Win!

      Reply
  5. Tash says

    October 8, 2014 at 1:39 pm

    I love the simplicity of this! Looks tasty 🙂

    Reply
  6. Cassandra @ Almost Getting it Together says

    October 8, 2014 at 4:29 pm

    I love miso… and I would have never thought of putting a poached egg in an avocado! This looks so great… can’t wait to try!

    Reply
  7. Athena says

    August 5, 2016 at 5:17 pm

    Jeanette, what type of miso do you suggest here? White? Red?
    Many thanks for this beautiful recipe. Will try this weekend!

    Reply
    • Jeanette says

      August 9, 2016 at 4:20 pm

      Athena, I prefer white miso but you can use red too.

      Reply

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