Anyone else love breakfast as much as me? Doubtful. When I was a kid I looked forward to the nights when my mom, tired from work, decided to make breakfast for dinner–scrambled eggs with ketchup and buttered toast. I couldn’t tell you very many of the things she cooked growing up, but I definitely remember that dinner. I still can’t eat scrambled eggs without ketchup (don’t hate). The avocado toast trend has really grown, but I’ve had some disappointing restaurant versions lately.
There are two things I’ve learned about avocado toast.
1. It’s not worth $13 at a cool brunch spot. Ever. Period.
2. It’s better made at home.
Here are a few of my secrets. Poached eggs are always a good choice. They’re runny and easy to make–don’t worry I’ll walk you through that one. Plus, they’re cute! Can’t hurt, right? I also love to put some dressed arugula on top to elevate it a bit. Some crunchy sea salt in the avocado really takes it to the next level. Without it, avocado sometimes ends up tasting weirdly like a bland banana. Not good. This is really less of a recipe, because I’m sure you can figure this one out, but more of a guide to making the best avocado toast.
Here we go! Let’s get started on this recipe.
First, dress your arugula in oil and vinegar. Toss it until the greens are slicked.
Next, prep the avocado. Start by halving it, then remove the pit. I like to run my knife into each half longways and then crossways before scooping it out so it’s already cubed. Then mash it with a fork. Sprinkle with a pinch of kosher or sea salt and a couple grinds of fresh pepper. Stir it together and set aside.
Bring a small pot of water to a boil. While you wait for it to come to a boil, toast your bread. Spread the avocado on each slice with the back of a fork. Then sprinkle with a pinch more salt. Add a handful of dressed arugula to the top.
To poach the eggs, once the water is boiling, bring it down to a low simmer. Crack each egg into the pot of water. And let them cook for two minutes. The white will be set by now. Scoop them out with a slotted spoon and place on top of the toast. Sprinkle with salt and pepper and serve immediately!
Yum! I love a good poached egg. See the full recipe below.
- 1 avocado, halved
- 2 slices of bread
- a handful of arugula
- 1 tsp olive oil
- 1 tsp red wine vinegar
- 2 large eggs
- kosher salt and pepper
- Toast your bread. While the bread is toasting, bring a small pot of water to a boil. Scoop the avocado into a bowl and mash with the back of a fork roughly. Sprinkle with a pinch of sea salt and ground pepper and mix.
- Scoop half the avocado mixture onto a piece of toast and flatten out with a fork over the surface of the toast. Add the arugula to a bowl and drizzle with olive oil and vinegar. Toss to coat. Put a small handful of dressed arugula on each avocado toast.
- Once the water is boiling, turn it down to a simmer. Crack the eggs into the water. Let them simmer for two minutes and remove carefully with a slotted spoon. Top each toast with a poached egg and sprinkle with a little more salt and pepper.