Avocado and Poached Egg Toast
-Sourdough bread
-Half of an avocado-Eggs
-Mini sweet peppers
-Olive oil
-Salt and pepper
First, toast the slices of sourdough bread for about four minutes. Four minutes is the perfect amount of time for crunchy yet slightly chewy toast. In the meantime, fill a small pot halfway with water. Then, add a tablespoon of white distilled vinegar. This helps the egg stay intact when you're poaching it.
Bring the water to a steady boil and then reduce to medium heat.
Using a spoon, stir the water so that it spins. The spinning of the water helps create the shape of the egg. Slowly drop the egg in with a small bowl.
The egg should take about five minutes to cook. Once the egg is done, remove the egg with a slotted spoon and place it on a paper towel. Take the avocado and divide it into two parts - one for each slice of toast. Mash the avocado with a fork.
Slice some mini sweet peppers and add them on the toast.
Sprinkle on salt and pepper. Carefully place the egg on top. If you wish, season again with salt and pepper. Drizzle with a little bit of olive oil and you're ready to enjoy the toast!
If you like something on the sweet side, try this toast.
Almond Butter and Blueberry Toast
-Sourdough bread
-Almond butter
-Blueberries
-Chia seeds
Toast the bread for four minutes or until golden brown. Spread the almond butter on.
Sprinkle a little bit of chia seeds for some texture. Chia seeds are super beneficial to your health so I try to add them anywhere I can.
Lastly, add the blueberries. That's it!
I love having this toast especially right before I head off to work because it's so quick to make as well as filling.
The great thing about these recipes is that it's versatile. You can substitute these ingredients for whatever that looks good at the market. The avocado and poached egg toast is suitable for vegans if you remove the egg. The possibilities are endless. I hope you guys will enjoy these two toasts for the summer!
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