Yes, I know. This is a lofty claim.
However, I feel like I am in a place to accurately make it.
I didn’t discover the beauty of avocados until the ripe age of 23 (crazy I know, but I grew up so far north that they cost an arm and a leg…). And since that moment, I have enjoyed them to their full capacity in every possible way.
This is my favourite, and insta-worthy version of avocado toast. And because this is generally considered a health blog, it’s actually a pretty balanced snack as well (gotta live up to my claims, eh?)
I like to start with good bread. My favourite is this kind of protein bread, because it adds a bit more protein (in partnership with the egg) to keep you feeling full and satisfied. After a medium toasting, I slather on either half of an avocado or 3 tbsp of guacamole (this boils down to preference and time) and then I top it off with this onion seasoning. Honestly, this is the most repurchased spice in my collection and I can’t seem to find anything like it – it pairs perfectly with the avocado.
Lastly, it’s all about the egg. And it’s important that the egg is cooked well enough to transfer to the toast but still letting the yolk be soft and runny. This is where coconut oil comes in. Heat up a pan on medium-high and let oil coat the bottom. Crack the egg in and let it cook – you’ll want to see the edges of the whites turn crispy while the yellow yolk still jiggles when you move the pan. Lift the pan off the heat and transfer (carefully, because you still need to take a photo of the finished product…) to your avocado toast.
And that’s it -super easy, right? This is my favourite way to eat avocado toast that still acts as a well-balanced meal. Once you have this system down pat, you’ll realize spending the $10 at any trendy coffee shop isn’t worth it when you can make it better at home.