Avocado toast is a huge food trend and I can’t lie I’m 100% behind it. There’s nothing better than treating yourself to a fresh and tasty breakfast, especially in these warm sunny mornings. Any time I go out for breakfast or brunch I’m searching for some avocado toast on the menu but its so easy to do it yourself and you can add whatever additional sides or toppings that you enjoy! So I’ve jumped on the bandwagon and put together a recipe for my favorite avocado toast, which just isn’t complete to me without a delicious, runny poached egg.
There’s nothing worse than cutting into an avocado and finding it unripe, hard and completely un-spreadable for your avocado toast. Avocados can be a very temperamental ingredient to cook with so here’s some tips for you:
How do you know when your avocado is ripe?
If you gently press the top of the avocado at the tip, it will be soft and give a little when the avocado is ripe.
How do you speed up avocados ripening?
If your avocado is not ripe place it near bananas to speed up the ripening process.
How do I store the avocado that I’ve not used?
I’ve done my research into storing avocado’s and I’ve tried all sorts of methods myself. What works best for me is to leave the stone in the half of the avocado that you’re storing, wrapping it in clingfilm, pressing the clingfilm against the flesh and storing it in the fridge. When it comes to using the other half, where you remove the stone from the flesh, it shouldn’t have browned at all, and anywhere on the surface that has browned slightly I just scrape a very thin layer off with a butter knife.
- 1 slice brown/wholemeal bread
- 1 large free-range egg
- ½ an avocado
- Small handful of baby/plum tomatoes
- Small handful of baby spinach, raw
- 4g basil pesto loosened with a splash of water
- 20g reduced-fat salad/Greek style cheese
- 15g pomegranate seeds
- Roast tomatoes with salt and pepper in 170°C oven for 10 minutes.
- Remove stone and mash the flesh of the avocado with salt and pepper.
- Toast bread in toaster for 4 minutes.
- Poach egg for approximately 2-3 minutes until white is cooked but yolk is runny, then remove from water using a slotted spoon and drain on a paper towel.
- Serve dish by spreading avocado onto toast, topping with spinach then the poached egg. Add extra spinach and tomatoes to plate and crumble feta over sprinkle over pomegranate seeds.
- Only 427 calories!
- 21g protein