Avocado Toast
Avocado toast with lemon zest, spiced with smoked paprika, and topped with an easy, creamy poached egg. Avocados on toast won't stop you from getting a house, I promise.
Servings: 2 toasts
Calories: 128kcal
Ingredients
- 1 teaspoon distilled white vinegar
- 1 ripe Hass avocado
- 2 slices of preferred bread I use Italian or Sourdough
- Zest of ½ lemon
- Juice of half lemon
- 2 large fresh eggs
- Kosher Salt Freshly Cracked Pepper
- ½ teaspoon garlic powder optional
- ¼ teaspoon smoked paprika
Instructions
- Bring a wide pot of water, about 3 inches worth of water, to a gentle simmer over medium-low heat. Gently crack the eggs into separate small bowls.
- Add the vinegar to the water and swirl the water using a slotted spoon, creating a little water tornado, then add eggs one at a time to the water (stop stirring!) and set a timer for 3 minutes. The water should only have gentle bubble columns in the water throughout the cooking time.
- Toast your bread, and slice your avocado. When the bread is done, plate them and place avocado slices as you like on the bread. Drizzle with lemon juice and lemon zest, if using. Season with salt and pepper to taste, avocado can be bland without seasoning.
- Pull poached eggs out of water once time is up, and let them rest on a paper towel for a minute to absorb the water on them. Place them on top of the avocado slices, one egg per toast, and season with garlic powder and paprika on the avocado and eggs.
- Serve immediately.
Nutrition
Calories: 128kcal