Sunday Avocado Toast

How much do I love avocado toast? Let me count the ways: every which way it’s possible to love avocado toast, I can assure you I do. The source of my infatuation lies in my obsession with avocados. The toast is merely the vehicle. That said, the rich, creamy texture of the avocado lends itself to the crunch of good bread.

It’s hard to outdo simple, straightforward avocado toast. Honestly, I always hesitate to deviate from my interpretation of the classic for fear of messing with perfection, but this version is such a great compliment to the original that I just had to share it with you!

Besides, what could be better than a poached egg and chili-infused cherry tomatoes on top of toast smothered in avocado? Let me think about that and I’ll get back to you.

The beauty of making avocado toast is that it’s mostly assembly, which makes it an easy go-to breakfast, lunch, dinner, or snack meal.


Sunday Avocado Toast

nice thick slice of fresh bread
cherry tomatoes, sliced in half lengthwise
red chili pepper flakes
salt
olive oil
egg
avocado

Preheat your oven to 350 degrees. Bring a pot of water to boil.

Sauté the cherry tomatoes in olive oil on medium high heat for 5-8 minutes, stirring occasionally. Add a bit of salt and a healthy dash of red chili pepper flakes. Continue cooking for another few minutes, or until tomatoes are soft and fragrant.

Grill your bread in the oven for five minutes, then turn on your broiler and cook for five minutes more. Keep an eye on it!

Add a teaspoon of white vinegar to the boiling water. Turn the heat down slightly so the water begins to still (much like in the mind, too many vrttis in the water will make it difficult for things to come together). Crack an egg into a cup. Stir the water with a wooden spoon and then carefully add the egg; the centripetal force will pull the egg into the center of the pot and gather the egg in towards itself, a beautiful site. Cook for 3-5 minutes (some days I like my yolks runny, other days I like ’em firm and gooey). Remove the egg with a slotted spoon and place it on a paper towel to absorb the excess moisture.

Mash half of an avocado on your grilled toast. Top with the sautéed tomatoes. Add your poached egg and sprinkle with sea salt and freshly ground pepper.

Devour and enjoy!

Chrissy
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