Avocado and Egg Toast
My absolute favorite thing to make is avocado and egg toast. I’ll make it if I have a lot of time on weekend mornings or as a quick and simple lunch/dinner. It has plenty of protein from the egg and monounsaturated fat (good fat) from the avocado. This delicious combination will keep you full for a while!
There are 3 simple parts to this recipe – toasting an English muffin in a toaster oven, mashing an avocado, and frying an egg. Easy peasy. Avocado and egg are a match made in heaven. Try the Eggvocado and you’ll know exactly what I’m talking about. The best part about this dish is breaking the yolk so it runs allll over. That gooey sauce plus the avocado is too good to be true.
I know it’s been a while since I’ve last posted (again) but the latest big news is that I’ll be studying in Copenhagen, Denmark in the Fall with the DIS program! I’m so, so, SO excited to travel to a new country and study public health there. I will also be taking a course called Food Systems, where we learn about where food comes from and how our society interacts with it. Also, I will be taking a Danish language and culture class!!!
AVOCADO AND EGG TOAST
1/2 (whole-wheat) English muffin
1. Cut avocado in half. Scoop out the avocado meat into a small bowl and mash with a fork until slightly chunky, like a sauce.
2. Toast a slice (half) of the English muffin in a toaster oven for 4-5 minutes at 350 degrees F.
3. While toasting the English muffin, heat a pan and add olive oil. When pan is hot, crack an egg into the pan. Flip the egg onto the other side and cook until the white part is cooked and yolk is still liquid.
4. To assemble, smear the smashed avocado onto the English muffin and top with egg.