Avocado Toast and Egg for One
Creamy mashed avocado is topped with a perfectly poached egg to make a tasty and filling breakfast for one - a perfect use for those bags of mini avocados.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You may substitute 1 thin slice of red onion, rings separated, for the shallot. I like to make a small batch of pickled shallot or red onion ahead of time to have on hand in the fridge. Place in a small jar and top with enough vinegar to cover.
Poached eggs can be prepared ahead of time and kept in the refrigerator for 1 to 2 days. After poaching, immerse them into ice water to cool, cover, and place in the refrigerator. When ready to serve, bring a saucepan of water to a boil, then turn off heat. Place eggs into the warm water until warmed through, 30 to 60 seconds. For a more even poached egg shape, trim off any wispy edges with a knife, if desired.
Use your favorite seasoning instead of the aleppo pepper, if desired.
Editorial Note:
Nutrition data for this recipe includes the full amount of pickled shallot. The actual amount of pickled shallot consumed will vary.
