I love breakfast food. I could eat breakfast food for every meal of every day. I mean, is there anything better than breakfast for dinner? (Don’t you dare say dessert for dinner, because that’s absolutely better.) Well, I started my Focus on Food series with eggs because I love eggs. They’re so versatile! I do all kinds of things with them, but one of my favorite things to do with eggs is put them on toast. And to make it better, I smash some avocado all over the toast first. It’s seriously so easy, and a breakfast that can be ready in less than ten minutes from start to finish. Let’s make it!
Avocado Toast with Poached Egg
The first time I heard of a poached egg was literally a year ago, and I was like, “That’s for fancy people.” Turns out, not only is it for all people regardless of fanciness, it’s super easy to poach an egg. It might take a few tries before you get it just right, but also, it’s not the end of the world if you “screw it up”. It’s still an edible egg.
I don’t have a favorite bread. I actually don’t eat it very often, so I don’t have a go-to. I just pick out something that doesn’t have enriched flour as an ingredient, says something like “whole grain” or “whole wheat” on the package, and call it a day. I just don’t eat bread enough to sweat the super small stuff, you know? And, since I’m all about customizing recipes to fit into your own tastes, I’m totally cool with whatever kind of bread you want to use. I’m not gonna tell you how to live your bread life.
Avocados are awesome. They are totally creamy and yummy and packed with healthy fats. You’ll want to cut that bad boy in half and ditch the pit (I just scoop around it with a spoon and plop it into the trash. I’ve tried the knife trick and just feel like it’s an accident waiting to happen, and it can’t be good for my knives!). From there, you can transfer the goods into a bowl and mash it up with a fork and some spices, or cut out the extra dish you’ll have to do and transfer it right from the shell to the toast. Easy.
- Medium pot
- Slotted spoon
- Toaster or toaster oven
- Chef’s knife (to cut avocado open)
To start, bring a small pot of water to just under a simmer. You’ll need the water between 160-180°F for optimal poaching. (I test mine with a meat thermometer!). Swirl it around with a spoon to get a good whirlpool going, then tip a cracked egg into the center of the swirl. Cover, and it’ll be done in about 2-3 minutes! You’ll need to do this individually for each egg you’re making.
Meanwhile, toast your bread and cut open your avocado. Each slice of toast will use 1/4 of the avocado’s flesh, so 1/2 an avocado is perfect for two slices of toast (yay math!). Slather the toast with your avocado and sprinkle with some salt and pepper. Cheese comes next! I used parmesan cheese, but I change it up every now and again.
After a couple minutes, lift out the egg with a slotted spoon. Set it on your toast and sprinkle a little more salt and pepper. I like some parsley on mine, too.
You’ll want a knife and fork for this bad boy, because that egg yolk is going to be deliciously messy.
Variations – Make it Your Own!
This recipe is great because you can make it over and over again and change a little something each time, so you’ll never get bored of it. And the great thing is, they’re all just as easy as the original! Try some of these variations:
- Add a slice of fresh tomato
- Top it with some salsa for a morning fiesta
- Sprinkle some cayenne pepper or Tabasco sauce to give it some kick!
- Go gluten-free and serve on a potato hash or in a bowl of oats (Be sure to get GF oats, as most oats have been cross-contaminated, but are naturally GF)
- Scramble or fry the eggs for a little extra fat (and therefore flavor!)
- Change up the cheese! Pepperjack, cheddar, swiss, whatever floats your boat!
- Bacon? Yes. Bacon.
What would you top yours with? 🙂
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