This week’s recipe is the result of eating too many barely ripe avocados – a familiar problem if you’re used to buying them cheap by the bag. A colleague offered me some breakfast. We’ve come up with the following recipe for delicious toasted and buttered sourdough bread, garnished with avocado slices and a poached egg. Very simple but delicious.
Of course, it needs more seasoning. That could be a pinch of red pepper or your favorite Mexican seasoning. If you are a cilantro lover, I recommend watering it abundantly. Cheese can also be added. Some Mexican Cotija cheese or Greek feta. If boiling eggs is too stressful, replace them with fried eggs or even scrambled eggs. Lots of options.
Elevate your breakfast with a delicious combination of avocado toast topped with eggs.
- (Serves 2)
- 2 slices of sourdough bread
- 2 tsp. (10 ml) butter
- 1 large avocado, peeled, pitted, and sliced (or mashed)
- Sea salt
- ½ tsp. (2 ml) of red pepper flakes or your favorite Mexican chile seasoning
- 2 poached or fried eggs
- 4 tsp. (20 ml) of crumbled Cotija or feta cheese (optional)
- cilantro (optional)
- salsa on the side or a light salad of tomatoes and greens
- lime wedges for serving
- Toast bread.
- Butter the pieces of toast.
- Divide the avocado between the two pieces of toast. Sprinkle lightly with sea salt.
- Sprinkle with red pepper flakes or your favorite Mexican seasoning.
- Top with the egg of your choice. Sprinkle with cheese and cilantro if using.
- Serve with salsa or a light salad. Place a lime wedge on the plate and enjoy!