This past week has been a heck of a week. And now with the holiday season in full swing, all I need is a breakfast that will carry me until lunchtime. Avocado toasts were my go-to breakfast over the summer (the recipe was a Guest Post by Anaïs) but I had to winterize it.
Making a poached egg is not a challenge for me but I always found it hard to explain to people how to do it. While my directions made perfect sense in my head, it was hard for others to replicate. When flipping through a Jamie Oliver cookbook, I found his easy technique that anyone can follow; that’s where I got the idea for an egg pocket.
Avocado Toasts are a great way to start the day. While I eat them for breakfast, they can also be enjoyed as a snack or a lunch when paired with other vegetables. Just because winter is here is the northern hemisphere doesn’t mean that you should give up your healthy habits.
Easy Poached Egg with Avocado Toast
- olive oil
- 1/4 teaspoon crushed chili peppers
- 1 egg
- 1 slice of bread, I use ezekiel bread, toasted to your liking
- 1/2 avocado, mashed
- pinch of salt and pepper, to taste
- 1/4 teaspoon cumin
- 1/8 teaspoon ground coriander
- 3-4 cherry tomatoes, halved and blanched, optional
Cover a small ramekin with high quality plastic wrap that can withstand heat (see package). Rub lightly with olive oil and sprinkle the crushed chili peppers on top. Crack the egg into the plastic wrap lined ramekin. Tie tightly, removing all air from the pocket.
Boil a small pot of water. Place the egg pocket into the water and cook for 4-6 minutes, depending on how soft you want your yolk; the outside should look all cooked and the pocket should still be soft, not stiff. When cooked, remove from the plastic wrap. (While it’s cooking, proceed to the next step.)
In a small bowl, mix together the avocado, salt, pepper, cumin, and coriander. Mash on top of the toast and cover one side of toast with the avocado mixture. Top with tomatoes.
Carefully place the poached egg on top of the avocado mixture. Serve warm.