GETTIN' TOASTY WITH IT
Toast for President, amiright?! It's no secret that I'm a sucker for good toast and this hearty, brunchy version did not disappoint. The creaminess of that beloved avocado mixed with crunchy bread and a sloppy egg yolk is music to my ears - and my taste buds. Anyway, enough basic-blogger-bitch adjectives. Basically, you're going to want to make this and you're going to want to eat it probably every Sunday - with a generous side of flashy mimosas, of course!
What You Need:
1 thick slice sourdough bread
1 tbsp. whipped cream cheese
1/2 avocado, pit removed, diced in its shell
1 splash of lemon juice
1 small handful of spring salad mix (spinach/arugula works, too)
1 poached egg
6-8 cherry tomatoes
1 pinch of red pepper flakes
1 pinch of black pepper
1 pinch of sea salt, or to taste
1 splash of preferred hot sauce - optional
chopped cilantro and onion for garnish - optional
What You Do:
Get toasty with it! Crusty bread helps support your toppings and provides a nice crunch to balance out all the mushy components. Using a sharp knife, half the avocado and remove the pit. Slice it in its shell vertically, then repeat horizontally to create what will be little cubes for your toast. Spread a little cream cheese on your toasted bread and top with the spooned out avocado. Add lemon juice and black pepper directly to the cado. Next, make a "bubbled" egg, as my mom used to call them! Heat a small frying pan with enough water in it to cover a cracked egg. When the water is close to a boil, crack your egg in to the pan and use a spatula to splash the hot water all over the egg. Repeat until the yolk starts to cook through, resembling a true poached egg. Keep an eye on the heat and make sure the water doesn't boil over or become so intense that it breaks the yolk!
In the meantime, cut some cherry tomatoes lengthwise to top your toast and add the lettuce mix. When the egg is ready, carefully slide it off the spatula and on to the bread. Sprinkle red pepper flakes and salt to taste. Garnish with hot sauce, chopped cilantro, and some onion for an added kick! Enjoy your brunch with a knife and fork - and don't forget to mop up any remaining yolk with the bread. Yum!