• Kristin Ervin

Avocado Toast


This is such a simple yet classic brunch recipe! Very easy to make and so delicious. Made with fresh guacamole topped with 2 poached eggs.


2 slices toast *see notes

4 Tbsp guacamole *see guac recipe

4 poached eggs, to preferred doneness

1 Tbsp green onions

fresh cracked pepper

2 side salads


Servings: 2


Either with a toaster or in the oven lightly toast bread. Spread both slices of toast with guacamole. Place poached eggs on top and garnish with green onions and freshly cracked pepper. Serve with a simple side salad.


Poaching eggs: Bring pot of water to a boil. Add in white vinegar, about 2 tsp. Keep water at a high simmer. With a spoon swirl water creating a vortex like shape. Add in your cracked eggs. This will keep them from sticking to the bottom of the pot. Ensure the water simmers not boils. If it helps crack the egg into a ramekin then pour into the pot. Cook for 3 minutes for a soft egg. Use a slotted spoon to remove from water. I like to place onto a plate lined with paper towel before placing onto plate.


Guacamole: I have a detailed recipe below (click the guac photo). But here is a super simple avocado smash recipe: 2 avocados, 1 lime zest & juice, 1 Tbsp cilantro, 1 Tbsp red onion diced and 1/4 tsp salt. Combine everything.


Side Salad: I do a simple one. Greens & cherry tomatoes tossed with balsamic, maggi seasoning and oil. Topped with dried cranberries and pumpkin seeds.

Full detailed guac recipe below!


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