Avocado and Egg Toast is a modern classic that's perfect for breakfast or brunch. It's a simple, satisfying dish that combines creamy avocado with a perfectly poached egg. This recipe elevates the humble toast to a delicious new level.
Whole-grain bread provides a hearty base that's full of fiber. Choose a loaf with seeds or nuts for extra texture.
Avocado is the star, providing creaminess and healthy fats. Ensure it's ripe for the best flavor.
Eggs add protein and richness. Poaching keeps them light and allows the yolk to remain deliciously runny.
Lemon juice adds a bright, fresh note that balances the richness of the avocado.
Salt and black pepper are your fundamental seasonings. Adjust to your taste.
Olive oil is used as a finishing touch, adding a fruity richness.
Fresh herbs like cilantro or chives give a pop of color and flavor. Feel free to mix and match based on what you have.
This toast pairs beautifully with a light arugula salad dressed with lemon vinaigrette. For a heartier meal, consider serving alongside smoked salmon or crispy bacon. A fresh fruit salad on the side adds a delightful contrast.
Start by toasting your slices of whole-grain bread until they're golden brown and crisp. You'll want them to have a good crunch to hold up against the creamy avocado.
Next, halve your ripe avocado and remove the pit. Scoop the flesh into a bowl. Add the lemon juice, a pinch of salt, and a dash of black pepper. Mash everything together until you have a smooth, spreadable mixture.
Spread the mashed avocado generously over each slice of toasted bread. It's okay if it's a little thick — more avocado just means more deliciousness.
Now, onto the eggs. Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer. If you're feeling fancy, add a splash of vinegar to help the eggs hold their shape.
Crack each egg into a small bowl first, so you can easily slide it into the water. Gently lower each egg into the simmering water, and let them poach for about 3-4 minutes. You're aiming for set whites and runny yolks.
Once poached, lift the eggs out with a slotted spoon and gently blot them dry with a paper towel. This prevents soggy toast.
Place one poached egg on top of each avocado-slathered toast. Finish with a drizzle of olive oil, a sprinkle of fresh herbs, and another pinch of salt and pepper to taste.
Serve immediately while everything is warm and inviting.
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