Avocado Egg Toast
A quick avocado egg toast made with whole wheat toast, guacamole or mashed avocado, a cooked egg, cherry tomatoes, jalapeños, lime, and basil-parsley olive oil.
Equipment
- Small pot
- Egg poacher
- Toaster
- Food processor
Ingredients
- 1 slice whole wheat bread toasted
- 1/2 cup guacamole or 1/2 avocado mashed
- 1 eggs poached or cooked to liking
- 1/2 cup cherry tomatoes sliced
- Jalapeños sliced
- 1 handful basil
- 1 handful parsley
- 1/4 cup olive oil
- Lime wedge
- 1 pinch salt
Instructions
- Bring a small pot of water to boil to poach egg. Or cook egg to your liking.
- I like to use an egg poacher for this part to make the job a bit easier.
- When the water boils, gentle place egg in the boiling water using the egg ladle. Wait 10 seconds before releasing, then cook until done to your liking.
- While the egg is cooking, toast the bread.
- Once the toast is finished, transfer to a dish and spread on guacamole or mashed avocado.
- Once the egg is finished, gently slide it onto the toast.
- Add basil and parsley to a food processor and slowly stream in about 1/4 cup olive oil until desired consistency.
- Sprinkle with a pinch of himalayan salt.
- Serve with sliced tomatoes, jalapeños and a squeeze of lime (optional)
- Drizzle with herb olive oil and enjoy! Store left over in fridge.
Notes
The assembled toast is best served right away. Store any leftover herb olive oil, sliced toppings, or guacamole in the fridge.