Avocado Toast with Poached Egg is a good idea for a breakfast. It is simple, easy to prepare and delicious. You can pair it with any side of your choice, or chow it down like that. My kids do not like to eat avocado, but with a twist, they were able to eat avocado salsa. I added pineapple into the salsa and guess what? It works, They eat it and ask for more. If you don’t like avocado or if you have a picky eater, try my avocado salsa with pineapple and see if it works with you or your picky eater.
You can use any type of bread, I used Italian bread.
- 2 Slice bread (your choice)
- 2 eggs
- 1/2 avocado
- 1 Tbsp Butter
- 1 Tablespoon Distilled White Vinegar (optional)
- 1 Tablespoon Lemon juice
- 1 Tablespoon fresh herb
- Salt and Pepper to taste
Preheat the oven to 400 degrees F.
Smear the butter on both sides of the bread, toast in the preheated oven or in a toaster, make sure you put an eye on the bread.
Fill a pot/skillet with enough water (must cover the eggs) to a boil and the distilled white vinegar (if you’re using), while the water is boiling, crack each egg into a small bowl. When water gets to a boiling point and still boiling turn off the heat and gently drop an egg at a time and cover with a lid, leave for about 5 minutes to poach.
While waiting for the eggs, get the toasted bread out if they’re done. In a bowl, add avocado and mash with a fork, add lemon juice, herb, salt, and pepper and mix all together.
Spread the avocado on the toasted bread (one side). By this time the eggs would’ve been done, bring them out and dry with a paper towel and place on the toasted bread with avocado mixture.
Sprinkle a pinch of salt and pepper. I wanted a little heat I sprinkled a little cayenne on top. Enjoy!
You don’t have to do the avocado process all over if you have avocado salsa, I have some at home and that was what I used. Recipe here: Avocado Salsa with Pineapple