Now that the weather is starting to cool down, my typical breakfast smoothie is no longer cutting it. Don’t get me wrong, I love a good frozen banana & chocolate protein yumminess to start the day, but it’s getting a little old and a little too cold. I’m a creature of habit when it comes to food, and once I find something I like I stick to it until I find a new obsession. Enter this recipe.
I came across the idea of avocado on toast a while ago, but never got around to trying it. Wholly guacamole was I missing out!! Not only is it delicious, but it keeps me full all morning and is loaded with tons of healthy fats. About three days ago I decided to try adding a poached egg on top. The result: perfection.
Granted, I had never cooked a poached egg before, but YouTube eased my anxiety. Thanks Jamie Oliver! (check out his easy tutorial here) This is totally worth giving a shot, and literally takes no time at all. Plus you’ll feel like an iron chef and might even consider writing your own cookbook. Get it!!
Avocado & Egg Topped Toast Recipe:
1 Slice Ezekiel Bread
1 Tbsp Shredded Asiago Cheese
Salt and Pepper to taste
Toast Ezekiel Bread (or bread of your choice) in toaster. Mash 1/2 of avocado to your liking. Once you get it to your preferred consistency, add salt and pepper to taste. Top toast with avocado mash.
In a large pot, heat water to a boil. Once boiling, remove from heat and begin to stir. The stirring creates a dip in the middle of the water. Once the water is moving fast enough, stop stirring and drop your egg into the middle dip. The circular motion of the water will keep the egg together (it wraps around itself). Tip: crack your egg into a small bowl beforehand, it makes the process so much easier. Let cook about 3-5 mins then top your avocado toast with egg. For a little kick, add some shredded asiago cheese on top. The tartness of the cheese pairs perfectly with the avocado!
What are your go-to Fall breakfast recipes? I would love a new obsession ;).
Love, Calley Rae