Thursday, June 5, 2014

Brilliant Brunch: Poached Egg over Avocado Smashed Toast

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I was all set to give you an ice cream this week to celebrate the start of June, and in my mind, the start of summer!  But after reading the 3-day reset and knowing I'd be talking about it on Monday, I couldn't in good conscious then post about an ice cream.  It just didn't work in my head.  So instead, you're getting a great, healthy breakfast!  Get excited because this is almost as delicious as ice cream and I promise the ice cream will be here for you next week.

After being together for so long, I have a clue about what John likes and doesn't like but lately my tastebuds must be rubbing off on his because he has been surprising me at every turn.  For example, since we started living together, I have not had a single poached egg.   John HATES runny yolks.  Every time I eat one, he talks about how bad it is for you and on and on, so I just stopped eating them.  It was easier. In April, John was in London for work.  He was gone for a whole week and he'd keep me updated with pictures and emails about what he was doing everyday.

One day he sends me a picture of his breakfast.  It looked like toast?  I couldn't be sure.  When we talked on the phone that night, he clued me into the fact that he'd had the same breakfast for the last 3 days...which was poached eggs on top of avocado on top of toast.  I almost died.  Here I gave up poached eggs, eggs over easy, etc. for over 4 years, and he's telling me that "in London" he LOVES poached eggs.  When he got home, don't you worry, we had a nice long chat about it.  And then I decided to embrace it.  Whatever the reason, he's converted to the dark side...and I'm going to keep him there by continuing to make this breakfast that he loved.  By the way, this breakfast has definitely crossed the pond - it is a major "thing" here in NYC, usually for snack.  But our favorite is still the breakfast.

Poached Egg over Avocado Smashed Toast
Serves:  2
2 thick slices of whole-wheat bread
1 tablespoon olive oil
2 eggs
1 avocado
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon salt
1 teaspoon freshly cracked black pepper

Toast the bread.  Meanwhile, in a small pan, bring water to a boil.  Poach the eggs for 3-4 minutes until the whites are firm but the yolk is still soft.  Remove from the water and set aside.

Mash the avocado, lemon juice, and salt, keeping the avocado chunky.

Drizzle the olive oil over the bread.  Spoon the avocado evenly over each slice.  Top with the poached egg and then freshly cracked black pepper.  Serve immediately.

Until the next time my oven is on...


  1. I love avocado toast and I love poached eggs, so this will definitely be on our table this weekend.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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