Avocado Toast with Eggs
Description
Make this healthy, light breakfast with your choice of toast and eggs prepared one of four ways. It's quick and easy and packed with protein.
Ingredients
Toast:
1 slice bread of choice
1/4 avocado, seeded and peeled
sea salt, to taste
freshly ground black pepper, to taste
Fried Egg:
1/2 T. butter
1 large egg
Scrambled Eggs:
1/2 T. butter
2 eggs
Boiled Eggs:
2 eggs
Poached Egg:
2 t. white vinegar
1 large egg
Directions
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Toast the bread until golden; place the quartered avocado on the toast; slice and mash it on top of the toast. Top with eggs of choice; season with salt and pepper, to taste.
Fried Egg: Heat butter in a non-stick skillet over medium-high heat until hot. Break the egg on the skillet; reduce heat to low. Cook uncovered until whites are completely set and yolks are thickened, about 5-7 minutes.
Scrambled Eggs: Heat butter in non-stick skillet over medium-high heat until hot. Whisk eggs in a small bowl; pour in the center of the skillet. When the edges start to set, start to gently fold the eggs until the eggs are cooked through, about 2-3 minutes.
Boiled Eggs: Place eggs in a saucepan. Pour cool water over the eggs until fully submerged. Bring water to a rolling boil; reduce heat to low; cook according to the desired doneness: 4 minutes for soft; 6 minutes for medium; 12 minutes for hard boiled. Prepare a bowl of ice water. Transfer cooked eggs to the ice water to cool completely before peeling.
Poached Egg: Bring a large pot of water to a boil. Crack egg into a small bowl. Stir vinegar into the water and create a vortex with the boiling water. Reduce heat so the water creates a rolling boil at the bottom of the pot. Carefully add the egg to the middle of the pot; cook for 3-4 minutes, according to desired doneness. Remove the egg with a slotted spoon.
Serve the avocado toast immediately after preparing.
1 serving.
Tip: To store the unused avocado, place in an airtight container or plastic bag with a bit of lime or lemon juice in the refrigerator for up to 24 hours.