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Smashed Avocado Poached Egg Toast

July 5, 2015 by Edyta Leave a Comment

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
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Smashed Avocado Poached Egg Toast – powerful breakfast packed with healthy fats, proteins and all the beneficial nutrients of avocado and egg.

smashed avocado with poached egg toast

I wanted to make this toast ever since I heard about Smashed Avocado Toast form Little Collins Cafe in New York City. Inspired by their dish, I made this Guacamole with Feta Cheese, but the toast with poached egg still peaked my interest. There’s something absolutely magical about the egg yolk running down this velvety smashed avocado. Even now, while I’m preparing this post and my husband noticed the photos, he requested it for breakfast the next morning. This Smashed Avocado Poached Egg Toast is really that good.

smashed avocado with poached egg toast

This dish is super easy to make, but it certainly makes a big impression. If you’ve never made poached eggs, then I can see how this technique can be a little bit intimidating. But trust me, it’s not as hard as it looks. You’ll need to make sure that you add tablespoon of vinegar to boiling water; crack the eggs to a little bowl and then slowly slide them one at the time to the boiling pot. Once all your eggs are in the water, take a wooden spoon and very gently stir them to make sure that eggs are not sticking to the bottom. Be aware that some of the egg whites will float around and detach from the egg and that is perfectly normal. Trust the process, it will work. As long as you added the vinegar and were gentle, your eggs will turn perfectly. You don’t want to overcook them though, so be mindful of the time. They should not be in a water for more then 3 minutes. Take them out with a slotted wooden spoon and then just place them on a plate lined with the paper towels so they can dry out a little bit. Then you will just put them on the smashed avocado toast and…..voila, a stunning breakfast!

How to make smashed avocado?

smashed avocado with poached egg toast

Cut the avocado in a half; then using the knife, cut the lines vertical and horizontal into the avocado. Take a spoon and run it against the inner side of the skin of the avocado and place it into a bowl.

smashed avocado with poached egg toast

Add feta cheese, greek yogurt, salt, pepper, lemon juice and then just mash it all up.

smashed avocado with poached egg toast

smashed avocado with poached egg toast

In the meantime, toast some good quality sourdough bread and once done, assemble the dish. Spread the smashed avocado on top of the bread, sprinkle with some chili peppers, then just gently place your poached egg onto and serve.

smashed avocado with poached egg toast

Don’t forget to add cherry tomatoes to accompany the dish and to add extra freshness.

smashed avocado with poached egg toast

And here it is: Smashed Avocado Poached Egg Toast. Doesn’t it look fabulous? And needless to say, it tastes equally as good. You shouldn’t take my word for that either. You’ll need to try this yourself and be the judge. Enjoy.

smashed avocado with poached egg toast

smashed avocado with poached egg toast

smashed avocado with poached egg toast

Smashed Avocado Poached Egg Toast

5 from 1 vote
Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Author: Edyta

Ingredients

  • 4 eggs
  • 1 tablespoon of white vinegar
  • 2 sourdough bread slices
  • 1 avocado
  • 1 tablespoon of Feta Cheese
  • 1/2 tablespoon of greek yogurt
  • Juice from 1/2 of a lemon
  • 1/4 teaspoon of red pepper flakes (or less, depending how spicy you like it)
  • Salt and Pepper to taste
  • 1 cup of cherry or cocktail tomatoes
  • 1/2 tablespoon of olive oil

Instructions

  • Dice avocado into small chunks
  • Add feta, yogurt, lemon juice, salt and pepper
  • Mash it all together!!!
  • In the meantime, bring a pot of water to a boil
  • When boiling, add vinegar
  • Crack each egg to a small bowl and gently pour it onto the boiling water
  • Once all the eggs are in, use a wooden spoon and stir gently to make sure that the eggs do not stick to the bottom of the pot
  • Cook eggs for 3 minutes, then take out and let dry
  • In the meantime, toast the bread
  • Assemble the toast: smash avocado on the toast, sprinkle with red pepper flakes, top with the egg and server immediately with cherry tomatoes cut in a half; be sure to sprinkle with salt and olive oil.
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

 

If you like this recipe you may also like this Poached Egg on Parmesan Tomato Toast

Poached egg on parmesan tomato toast

And you may also like this Guacamole with Feta Cheese

Guacamole with feta cheese

Related posts:

Golden Bell Pepper Soup with Cayenne and Greek Yogurt
Roasted Fennel with Tomatoes (Italian Style)
Easy Crepes Eggs Benedict Recipe
Raspberry Brie En Croute with Toasted Walnuts

Filed Under: Breakfast, Eggs, Vegetarian

Previous Post: « Garlic Lemon Zucchini Noodles
Next Post: Blueberry Crisp with Pecans Oatmeal and Maple Syrup »

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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