"The perfect and simple brunch or breakfast dish to make when entertaining!"
Avocado Toast with Eggs
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Prep time: 10mins
Cook time: 5mins
Serves or Makes: 2
Recipe Card
ingredients
- 4 slices toasted Bread
- 4 Large Eggs
- 2 whole smashed Avocados
- To Taste Salt & Pepper
- drizzle Extra Virgin Olive Oil
- To Taste Crushed Red Pepper
- 1 Lemon
- 2 tablespoons roughly chopped Fresh Parsley
- 1 teaspoon White Vinegar
Method
Step 1
Toast your bread to your liking. Smash the 2 avocados in a medium bowl. Season with salt & Pepper, 1 TBSP of the fresh parsley, crushed red pepper flakes to your taste and a squeeze of lemon juice. Mix together and spoon evenly across all pieces of toast. Drizzle with EVOO
Step 2
If Poaching your eggs: Bring a small or medium pot of water to a simmer of medium-low heat. Add a tsp of vinegar to the water. Do NOT salt the water. Add one egg at a time to a ramekin. Start swirling the water to create a whirlpool affect and gently drop the egg into the water using a rubber spatula to help keep the water swirling. Be careful to not break the yolk. Set a time for 3 minutes at a time. If experienced, you can you cook 2 eggs at a time in the water.
Step 3
After the time is up, remove the egg with a slotted spoon to a paper towel. Trim any egg whites off and then place on top of the avocado toast. Sprinkle with salt and pepper and a little freshly chopped parsley.
Step 4
If Frying your eggs: n a small or medium frying pan, heat olive oil over medium – low heat. Add an egg to a ramekin. Once oil is simmering, add the eggs to the pan 1 a time from the ramekin.
Step 5
If frying the egg, fry about 1 1/2 minutes per side (this is really dependent on how runny you like your yolk). If you want sunny side up, leave the egg untouched in the frying pan for about 2 1/2 to 3 minutes. Once the top egg white are cooked through slide the eggs from the pan to the top of the avocado toast.
Step 6
Season w/ salt and pepper and sprinkle freshly chopped parsley on top.