Print

Avocado and Egg Toast

Whole wheat toast topped with lightly-seasoned, mashed avocado and a poached egg makes a delicious, satisfying breakfast.

Avocado and Egg Toast

Ingredients

  • 1 medium, ripe Hass avocado
  • 1/2 teaspoon lemon juice
  • Dash hot sauce
  • Salt and freshly ground black pepper
  • 2 slices whole wheat bread
  • 2 poached eggs (see below)

Instructions

Cut the avocado in half lengthwise, remove the pit and scoop the flesh into a small bowl. Add the lemon juice and hot sauce and season to taste with salt and pepper.

  1. Toast the bread until lightly browned, then divide the avocado mixture between the 2 slices. Spread evenly, making a shallow well in the center for the eggs.
  2. Top each piece of toast with a poached egg, sprinkle with a little extra salt and pepper and serve immediately.

How To Make Poached Eggs:

  1. Crack each egg into a small prep bowl and set aside.
  2. Bring a small saucepan of water to a rapid simmer over medium-high heat. Add 1 teaspoon of white vinegar and slowly the stir water to create a gentle whirlpool effect.
  3. Gently add an egg by dipping the side of the prep bowl into the water and sliding the egg out.
  4. For a runny yolk, cook for 1-1/2 to 2-1/2 minutes, then carefully remove the egg from the water using a slotted spoon. Touch the bottom of the spoon to a clean towel to wick away excess water and serve immediately.

Notes

Tip:

Start with very fresh eggs and cook no more than one or two at a time.