Presenting the most basic (#basic) meal of 2014: avocado toast and eggs. This delicious and simple dish is a great option for breakfast, lunch, or a mid-afternoon snack; it requires minimal ingredients, can be made in under 10 minutes, and is trendy to boot.
- 1/2 ripe avocado
- 1-2 eggs (depends on how hungry you are)
- 1 piece toast (we prefer sesame Ezekiel)
There are multiple ways to prepare the egg(s) for this dish – poached, scrambled, fried – but we’re big fans of the soft-boil. First, put a small bowl of cold water with a dash of salt into the freezer (you’ll need this later to shock the eggs). Next, fill a small pot with enough water to fully cover an egg, and boil. Once boiling, drop the eggs carefully into the pot with a large spoon (slotted is best). Immediately set a timer for 6 minutes. Keep the water boiling, and reduce the heat in order to avoid overflow. If you prefer your eggs cooked more, consider setting the timer for 7 minutes. This is a great reference.
While the eggs boil, toast a slice of bread and halve an avocado. When the toast is ready, use a fork to smash the avocado (sans peel, duh) onto the bread. Sprinkle with salt to taste.
When the timer goes off, remove the eggs from the pot with the slotted spoon and drop into the bowl of cold water. Let sit for a minute, then gently peel the shell. The whites will be tender – they may crack, but it’s not the end of the world! Just try not to mess with the yolk, which should have the loose consistency of a sunny-side-up egg.
Place the peeled egg(s) on top of the avocado toast. Sprinkle with salt (and pepper if that’s your style), and drizzle with Sriracha. With a fork, gently break into the egg(s) and enjoy that glorious #yolkporn. Maybe a snap a few pics while you’re at it – you may want them for Instagram later, if you’re into that…
Enjoy with a knife and fork, or with your hands like an open-faced sandwich!
Image via Sydney Mondry ’15.