Delicious Avocado Egg Toast!
Every once in awhile I get to make myself a special breakfast on a weekday morning. My breakfasts usually (often) consist of a smoothie but when I have a little more time I can’t resist making myself delicious avocado egg toast. Now granted, I need to have all of the ingredients on hand. But let’s be honest - I usually do. Having a stocked fridge and pantry is a priority in my life. One of the things I make sure of is to ALWAYS have what I consider to be my “staples” on hand. Whatever oils I use, spices and seasonings or condiments are always on back up. As soon as I open a jar, bottle or package of something that I use regularly I put it into my next grocery delivery order or onto my shopping list. This goes for oils, spices, chickpea pasta, tahini… literally anything that I might be REALLY bummed about if I want to reach for it and it’s not there.
Let’s talk about stocking your house! When I work with my health coaching clients one of the first things we talk about is the importance of pressing the EASY button and making sure you can always put together a simple and delicious plate of food for yourself. This does require some forethought and planning but once you get into the HABIT it becomes natural and routine. When you look at the list below, I consider everything on there to be items that I keep on hand at all times.
One of the things that I try to do is encourage people (you) to use your intuition when cooking so that you don’t think that recipes are hard and that you don’t have the “energy” to follow one. This recipe is about ASSEMBLING and only cooking one thing which is the egg. Albeit it’s a poached egg but I am hoping to even make THAT easy for you!
Here’s what you need:
2 pieces of high quality bread. High quality means fresh, no preservatives, multigrain, seeded, sourdough, etc. You get the picture. I always have a loaf of this in my freezer sliced and in bags so that I can pull 2 pieces out and throw into the toaster.
2 Eggs (pasture raised). Crack them each separately into their own small ramekin or small vessel.
1 tablespoon White Vinegar
1 Baby Avocado or 1/2 Regular Avocado
Olive Oil (I used truffle oil for this!)
Salt, pepper & red chili pepper flakes
Put a small pot of water with the tablespoon of vinegar with a cover on the stove to boil.
While the water is boiling you can get everything else ready. When you get all of your ingredients ready in advance it’s called a “mise-en-place” which is French for “everything is in it’s place”.
As pictured, slice your avocado and tomatoes, chop your dill and crumble your goat cheese. Have your oil, lemon juice and spices nearby.
As soon as your water boils, put your bread into the toaster.
Turn off the flame under the water pot. Use a whisk to swirl the hot water to form a whirlpool and then carefully slide each egg one at a time into the swirling water and put the cover on. Let the eggs sit in the pot for 3 minutes (set a timer or they may get overdone).
While the eggs are poaching, assemble the toast. Spread the avocado onto the toast and squeeze a little lemon juice and sprinkle a little salt.
Next put your thinly sliced tomatoes and crumble the goat cheese. Add the chopped dill.
When the timer goes off, carefully take the eggs out of the water with a slotted spoon and put them into a little bowl to get the excess water off. Then place one egg on top of each piece of loaded toast.
Drizzle with oil, season with salt & pepper and chili flakes to taste.
I always add some sort of fresh fruit to my plate. In this case I was so excited to have the BEST strawberries I have ever had which are Harry’s Berries from California. They are VERY hard to get in NY but every once in a while they have them on Fresh Direct and I splurge because they are totally worth it.