Avocado Toast
This isn’t just any avocado toast! It’s your classic favorite kicked up a notch with a perfectly runny poached egg, plus some clever, tasty twists like using veggie peels and a hint of seaweed. Super easy, super quick, and seriously delicious for breakfast, brunch, or anytime!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 1 serving 1x
- Category: Breakfast, Brunch, Snack
- Cuisine: Modern American / Fusion
Ingredients
Scale
- 1 slice sturdy, thick bread (like sourdough or whole grain)
- 1/2 large ripe avocado
- 1 large egg (as fresh as possible!)
- 1 squeeze fresh lemon juice (optional, but good!)
- Salt and freshly cracked black pepper, to your taste
- A few clean cucumber and/or carrot peels, thinly sliced
- Sprinkle of sesame seeds
- Pinch of shredded nori (seaweed sheet)
- Optional: 1 small garlic clove, peeled (for rubbing toast)
- Optional: 1 tsp white vinegar (for poaching water)
Instructions
- Toast the Bread: Get your bread slice nice and golden brown and crunchy using a toaster, pan, or broiler. If you like, rub the hot toast with a cut garlic clove right away.
- Poach the Egg: Gently heat about 3-4 inches of water in a small pot until it’s just simmering (tiny bubbles). Add vinegar if using. Crack the egg into a small bowl first. Swirl the water gently and slide the egg in. Cook for 3-4 minutes until the white is set but the yolk is still runny. Use a slotted spoon to carefully lift it out.
- Mash the Avocado: Scoop the avocado into a bowl. Add lemon juice (if using), salt, and pepper. Mash with a fork – leave it a bit chunky or make it smooth, your call! Taste it and add more seasoning if needed. Don’t skip tasting!
- Assemble: Spread the mashed avocado evenly over your toast. Gently place the poached egg on top. Sprinkle with the veggie peels, sesame seeds, and shredded nori.
- Serve: Eat it right away! Enjoy that mix of textures and flavors.
Notes
- Serving: Perfect on its own! Or add a simple side salad or some fruit. Looks great just as it is.
- Tips & Tricks:
- Use really ripe avocado for the best creaminess.
- Fresh eggs poach much better.
- Don’t overcrowd the pot if poaching multiple eggs.
- Taste and adjust the avocado seasoning – it makes a big difference!
- Love spice? Add red pepper flakes or hot sauce on top.
- Storage: Honestly, best eaten fresh. Leftovers get soggy and sad. If you must, store the poached egg separately in cold water in the fridge (1 day max) and reheat gently in warm water. Mash avocado and toast bread just before serving next time.
Find it online: https://recipesh.com/avocado-toast/