My two favorite breakfast, lunch or dinner foods. Avocado toast and poached eggs.
I took to the fridge today in search of breakfast/lunch. Or as we call it in the U.S., Brunch. However, I don’t consider it “Brunch” if A. You’re in your own home or B. You’re without a mimosa. And I was in the comfort of my home at 10AM feeling cleansed from the few drinks I had a few nights prior.
Feeling semi healthy yet extremely hungry I whipped up some avocado toast topped with a poached egg. You can get super creative with this recipe. I used what I had and it was delicious.
Suggested toppings: prosciutto, arugula, sliced tomatoes, red onions, or whatever floats your avocado boat! Get creative!
See the step by step creation below and find the recipe at the bottom. Mangia!
Use vinegar in your water when poaching eggs. It will help keep the form of the egg so that your white don’t fall apart.
Toast. Whole wheat. Yum.
Spread half of a smashed avocado on your toast of choice.
Drizzle with olive oil. Spring with salt, pepper, and if you so dare to be brave, chili flakes.
1 tablespoon vinegar
1 slice toast of choice
Half of an avocado
Boil small saucepan of water. Add 1 tablespoon of vinegar to water to help keep the egg from falling apart. You won’t taste the vinegar, but you will be happy you took my advice.
While water is coming to a low boil, smash half of an avocado and smear on toast.
It helps to crack the egg into a small dish and then pour into the boiling water. The water should not be a rolling boil. Give the water a stir to help the egg form.
Poach egg for about 3-4 minutes or until your egg has formed.
Spoon egg from water, shaking off any excess water and place on top of the avocado toast.
Salt, pepper, chili flake, and drizzle with olive oil.