AVOCADO TOAST WITH EGG

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Quick and easy Avocado Toast with Egg 3 ways – fried, scrambled, and poached. It’s a simple healthy protein-packed breakfast, snack or even light meal!

Fast and simple Avocado Toast with Egg 4 different ways – seared, mixed, bubbled and poached. It’s a basic sound protein-pressed breakfast, tidbit or quick bite! Easy to make, delectable and fulfilling. On the off chance that you haven’t had an egg and avocado toast breakfast yet, this is the ideal opportunity!

What I love about this formula is that it’s a solid protein-stuffed breakfast that is prepared in less than 10 minutes. I love that it’s a balanced feast made with some great carbs (entire wheat bread), extraordinary protein (eggs) and solid fats (avocado!).

In this post I’m demonstrating how I make my avocado toast with egg, so you never need to burn through $14 getting it at a café. Furthermore, I’ll show my procedure for seared eggs, fried eggs, bubbled eggs and poached eggs to top your avocado toast!

TIPS FOR MAKING THIS RECIPE

  • Pick ripe avocados. It all comes down to the avocados. Try to find an avocado that’s ripe, but not over-ripe. You’ll know it’s ripe if you gently squeeze the avocado with the palm of your hands and it yields a little. Don’t use your fingertips because that might bruise it.
  • Use thick-sliced bread and toast it. It’s best to buy good bread that’s strong enough to hold the avocado and eggs and other toppings you might like to add. Use something that offers a sturdy base like a thick multi-grain bread.
  • Mash the avocado with add-ins for more flavor. You can add lemon or lime juice with salt and pepper. You can also add fresh herbs like cilantro, parsley or basil and spices like crushed red pepper, cumin or paprika. It’s almost like a very simple guacamole ready to be spread on toast.
  • Enjoy your avocado toast as soon as you’ve made it. Avocado can brown quite quickly once it’s cut open, so it’s best to use it straight away.
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Quick and easy Avocado Toast with Egg 3 ways – fried, scrambled, and poached. It’s a simple healthy protein-packed breakfast, snack or even light meal!

  • COURSE Breakfast
  • CALORIES 197
  • PREP TIME 3 mins
  • COOK TIME 7 mins
  • TOTAL TIME 10 mins

INGREDIENTS

  • ¼ avocado seeded and peeled
  • 1 slice whole grain bread or bread of choice
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Fried Eggs

  • ½ tablespoon butter
  • 1 egg
  • crambled Eggs
  • ½ tablespoon butter
  • 2 eggs

Boiled Eggs

  • 2 eggs

Poached Eggs

  • 2 teaspoons white vinegar
  • 1 egg

INSTRUCTIONS

  1. Toast the bread in a toaster until golden and crispy, place the quarter avocado over the toast, slice it and mash it on top of the toast. Top with eggs of choice, and season with salt and pepper, to taste.
  2. For fried eggs: Heat butter in nonstick skillet over medium-high heat until hot. Break the egg onto the skillet and immediately reduce the heat to low. Cook uncovered until whites are completely set and yolks are thickened to your liking, about 5-7 minutes.
  3. For scrambled eggs: Heat butter in nonstick skillet over medium-high heat until hot. Whisk the eggs in small bowl, then carefully pour into the center of the pan. When the edges start to set, start to gently fold the eggs until the eggs are cooked through, about 2-3 minutes.
  4. For boiled eggs: Place the eggs in a saucepan. Pour cool water over the eggs until fully submerged. Bring the water to a rolling boil, then reduce the heat to low and cook according to the desired doneness: 4 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled. Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.
  5. For poached eggs: Bring a large pot of water to a boil. Crack one egg into a small bowl. Stir vinegar into the water and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. Then, carefully add the egg to the middle of the pot and cook for 3-4 minutes, according to desired doneness. Remove the egg with a slotted spoon.
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NOTES

  1. Storage: For best results, eat the avocado toast immediately after preparing. To store the unused avocado, place in an airtight container or plastic bag with a touch of lime or lemon juice in the fridge for up to 24 hours.
  2. Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. It is calculated based on one serving of fried egg with¼ avocado and one slice of bread.

NUTRITION

Calories: 197kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 150mg | Potassium: 304mg | Fiber: 3g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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