Avocado Toast – Virtual

Servings

1 slice toast with 1 egg

COOKING TIME

15 minutes

This super simple breakfast is filling and delicious!

1 slice Whole wheat bread (or gluten-free bread)

1/2 medium Avocados, raw

1/16 tsp. Salt

1 dash Black pepper (to taste)

1/4 lemon yields Lemon juice

1 pinch Red Pepper Flakes (optional)

1 large Egg(s)

1 Tbsp. Apple cider vinegar (or white vinegar)

For the Toast

Gather all ingredients and equipment.

Toast bread in toaster or oven until golden brown.

Scoop avocado meat from the avocado and lightly mash on toast with a fork, spreading evenly across toast.

Squeeze lemon juice over avocado toast and top with seasonings.

For the Poached Egg

Bring a medium pot of water to a brisk simmer with bubbles coming to the surface but lighter than a rolling boil.

Crack the egg into a small measuring cup.

Add vinegar to water and swirl water in a circle around pot.

Ease the egg into the water using the measuring cup to carefully lower the egg into the pot and tip it out into the water.

Cook for 3 to 4 minutes until white is firm and yolk is runny. Remove with slotted spoon and pat dry.

Top avocado toast with warm poached egg. Serve.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.

This is a low sodium recipe.