While we are the first to admit that we don’t really start the day off right, in terms of filling breakfasts, we are trying to make amends to ourselves. Breakfast is crucial, but when you’ve got a thousand things going on in the morning and you’re trying to get yourself out the door, it can be the first thing to go. This brekky recipe isn’t the quickest thing to makeso maybe save it for when you’ve got a little more timebut it’s really tasty, great for you, and we promise you won’t be hungry 40 minutes later!
Maybe you’ve seen the revolution that toast has had in the last few months (we feel like we’ve seen fancy toasts popping up everywhere), but if not, there’s really something to it. All you need is some avocado and an egg, and you’ve got yourself a protein-packed, nutrient-filled breakfast. On some whole grain toast you’re able to create a balanced meal that starts your day off right. Don’t take our word for it; try it out and see for yourself!
- 4 slices rye bread (or any bread of your choice)
- 4 eggs
- 2 avocados, pits removed
- 2 tablespoons unsalted butter, optional
- 3/4 tablespoon distilled white vinegar
- 2 teaspoons freshly squeezed lemon juice
- kosher salt and freshly ground pepper, to taste
- fresh parsley, chopped, optional
- Bring a large saucepan halfway filled with water to a simmer over medium-low heat. (You don’t want too many bubbles agitating the water.)
- Add white vinegar and break 1 egg gently into a cup or bowl. Place cup close to the surface of the water and carefully slide it into the water.
Note: some people swirl the end of a spoon in the water to create a little vortex to drop the egg into.
- Cook egg for 1 minute, then turn off heat, cover saucepan and let sit for 4-5 minutes.
- While egg poaches, toast (and butter, optional,) your slices of bread.
- In a medium bowl, mash your avocadoes with 2 forks and season with lemon juice, salt and pepper.
- Remove egg with a slotted spoon and repeat with remaining eggs.
- Spread mashed avocado onto slices of toast and top with poached eggs.
- Sprinkle with salt and pepper, garnish with parsley and serve immediately.
Recipe adapted from Laura In The Kitchen