Avocado Toast Recipe
If there were Oscars for food, this avocado toast recipe would be one of the nominees for being the most simple, easy, yet delicious. It’s light, creamy, crunchy, and is an excellent kick of energy. Perfect for breakfast or lunch.
Prep Time3 mins
Cook Time2 mins
Total Time5 mins
For the toasts
- 1 slice Mestemacher rye bread
- 2.8 oz avocado 1/2 medium
- 2 small eggs
- 1 lemon wedge
- 1/16 tsp salt 1 pinch
- 1/16 tsp black pepper 1 pinch
- 1/16 tsp red pepper flakes 1 pinch
*Note: Several sprigs of cilantro for decoration if desired.
Slice the bread. We’re using fresh bread from the local bakery, but you can get pre-sliced from the store.
Toast your bread to your desired toastiness.
Put vinegar and water into a large saucepan/stock pot. Crack your eggs directly in and cook for 2 min. Lift the eggs out and place on kitchen paper to dry.
Half and pit the avocado (save one half for later). Slice or mash it (or both).
Take your toasted bread slices out of the oven/toaster.
Arrange (or smeathe avocado onto the toasts. Place the poached eggs on and season with lemon juice, pepper, salt, and red pepper flakes.
Serve (and enjoy!)
Serving: 1serving | Calories: 351kcal | Carbohydrates: 9g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 389mg | Potassium: 506mg | Fiber: 6g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 2mg