It’s honestly a mystery how we made it this long without an avocado toast recipe. Avocado toast is my go-to weekend breakfast. It takes minutes to whip up and is such a tasty treat. I usually keep it simple with a fried egg and sriracha drizzle, but we got a lil’ fancy here, inspired by a recent trip to Bluestone Lane.
Naturally, you have to get a taste of everything in the same bite to complete the experience, and nothing is more disappointing than when the yolk is not drippy enough. What’s your favorite avocado toast combo?!
Avocado Toast
Ingredients:
- 2 slices of multigrain bread of choice
- 1 ripe avocado
- 2 eggs
- 2 tsp white vinegar
- 10 NatureSweet SunBursts sweet golden snacking tomatoes
- 2 tbsp crumbled feta or goat cheese
- salt and pepper, to taste
Instructions:
- Toast slices of bread. Set aside.
- Mash avocado in a bowl and season with salt and pepper, to taste. Divide avocado between slices of toast. Spread evenly.
- Divide tomatoes and cheese between toast slices.
- Fill a medium saucepan with about 1-1.5” of water. Add vinegar and a dash of salt to saucepan and bring to a boil. Once boiling, reduce heat slightly until water reaches a steady simmer.
- Crack eggs one at a time into a small bowl. Stir the simmering water gently to create a vortex, and gently drop an egg into the water. Allow the egg to poach for 3 minutes, then gently remove with a slotted spoon and place on top of the prepared toast. Repeat this step with the remaining egg.
- Season with salt and pepper, to taste.
- Enjoy!
Yield: 2 servings
Philly Fit Foodies 