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Runny yolks sitting on smashed avocado make a breakfast that's filling and good for you. This combo brings together tasty stuff in a meal that seems fancy but only takes minutes to make, perfect for rushed weekday mornings or lazy weekend brunches.
I first threw this together when I needed quick breakfasts with lots of protein. After trying it hundreds of times, I've figured out this mix hits all the right notes with textures and tastes that keep hunger away till lunchtime.
Must-Have Tools
- Farm-fresh eggs: Look for ones with plump, tall yolks for best results
- Soft avocados: Test by lightly squeezing near the top for just-right ripeness
- Tasty bread: Try artisan or grainy options for extra crunch
- Plain vinegar: Helps eggs hold their shape while cooking
- Flaky salt: Brings out flavors in everything, especially the avocado
- Ground pepper: Freshly ground adds nice heat
Making Awesome Toast
- Picking Your Bread:
- Go for thick, fresh slices that won't collapse. Brown it until golden with slightly darker edges for the best bite.
- Getting Avocado Ready:
- Cut a ripe one down the middle, take out the seed carefully. Scoop insides into a bowl, sprinkle salt. Mash with a fork but leave some lumps for better texture.
- Cooking The Egg:
- Get water in a wide pot, add a dash of vinegar. Heat until tiny bubbles appear. Break egg into a small cup first. Stir water gently to make a swirl. Slip egg slowly into the middle.
- Putting It Together:
- Pile mashed avocado thick on warm toast. Place drained egg on top. Add salt, pepper, and any extras you like.
- Last Step:
- Break the yolk right before you eat so it runs over everything. Eat right away while the toast stays crisp.
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When I was little, my mom always added fresh herbs from outside to our egg dishes. Now I get it - bits of chives or dill can turn this basic meal into something really special.
Breakfast Brilliance
Try eating this with some cut-up fruit on the side for a full meal. Sprinkling bagel seasoning on top adds amazing crunch and flavor. For more protein, lay thin pieces of smoked salmon under your egg.
Fun Variations
Spread some pesto under your avocado layer. Switch up your bread with darker types like rye. Add sliced tomatoes, baby greens, or bacon bits. Play around with different seasonings like Middle Eastern spice blends or red pepper flakes.
Staying Fresh
Keep eggs in the fridge until needed. Always mash avocado right before using it. You can make toast ahead and warm it up quickly if needed. Don't put everything together too early or it'll get mushy.
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Over time making this breakfast, I've found that keeping it simple lets good ingredients do the talking. This pairing shows that healthy food can be super easy and crazy delicious at the same time.
Frequently Asked Questions
- → When are my poached eggs ready to eat?
- Let them cook 4 minutes for super runny centers, 4:30 for soft ones, or 5+ minutes if you want them firmer. The white part should be totally set.
- → What's the point of using mason jar rims?
- They keep your eggs in a nice round shape and stop the whites from drifting all over the water.
- → Can I fix this breakfast beforehand?
- It's best when fresh, but you can get ingredients ready ahead. Just toast your bread and cook eggs right before eating.
- → How do I tell if an avocado is good to use?
- Look for one that gives a little when you press it gently but isn't mushy. Darker skin usually means it's ripe.
- → What can I use instead of Parmesan?
- Try some crumbled feta, soft goat cheese, or just leave the cheese off completely if you want a dairy-free option.