I've been wanting to make this for awhile now- avocado toast has become ubiquitous on the menus of all of the city's little brunch hotspots as of late. Simple concept, a LOT of flavor.
I have a love affair with avocados in all shapes and forms. It is prime example of a food high in calories and fat, but far higher in nutritional benefits. Few quick facts on this fruit: close to 20 vitamins & minerals, high in fiber (nearly 80% of its carb content is dietary fiber), an anti-inflammatory food (carotenoid antioxidants which also help nutrient absorption of other foods eaten with it, omega-3 fatty acids, nearly 2x the potassium of the lauded banana, and I could go on and on.
I tried to create a simple balance of flavors here that would complement and enhance the creamy flavor of the avocado without overwhelming it. Tart of lemon, spice of red pepper = success. Aka my friend and I continued to talk about it for another half hour after we were finished eating...
Avocado Toast w/ Poached Egg & Spinach
Yolk should be runnier, for my taste, but still YUM.
1 Hass Avocado, ripened
2 slices of any Bread (GF, Ezekiel, Wheat)
1 Lemon wedge (1/4 of lemon will suffice)
1 tbsp of crushed Red Pepper
1 tsp of Garlic Salt (made mine w/Himalayan Pink Salt & Garlic Powder)
Handful of Baby Spinach
2 Eggs (poached, splash of vinegar needed for this)
Sprinkle of chopped chives for garnish
1. Bring water to boil in a small saucepan
2. While waiting for water to boil, mash avocado in a small bowl. Add in red pepper, garlic salt, and squeeze juice from lemon wedge into the mixture. Cover with plastic wrap to avoid browning of avocado.
3. To poach eggs-
Crack open 1 raw egg in a small dish, just big enough to hold the contents.
Splash vinegar in boiling water. Use a slotted spoon to stir the water and create a little whirlpool.
While actively whirlpooling water, gently drop in the raw egg from the dish, hovering closely over water's surface.
Turn off heat, cover saucepan, and wait 5 minutes. Take poached egg out, and repeat with second egg.
4. Place baby spinach leaves on each slice of ezekiel toast, then top leaves with avocado mixture.
5. Add extra red pepper flakes for optional extra spice, top with poached egg, sprinkle chives, and serve!