You may recall a post from several months ago where I baked an egg inside an avocado, and it was mesmerizing. I really love the flavor combination of avocado and egg, so I have since had the eggvacado a couple of times. However, it takes about 25 minutes to cook, and I’ve been in a bit more of a hurry in the morning since I’ve recently taken a liking to sleeping past my alarm. So I’ve found a faster (and possibly more delicious) way to satisfy my egg and avocado craving, and I’ve had it for breakfast four times this week.
6-Minute Egg on Avocado Toast
- 1 egg
- slice of bread, any kind you like (I prefer a high fiber whole wheat bread)
- 1/4 of ripe avocado
- garlic salt
- squeeze of a lemon
First, let me tell you about my recent dislike to scrambled eggs. Over the past few months I have found the mixture of scrambled whites and yolks to be inedible. This is a strange revelation, because I used to eat scrambled eggs on the regular. I still love eggs, but I have been mostly eating them hard boiled, soft boiled, poached, fried, baked… any combination where I don’t have to previously whisk them together. It should also be noted that I don’t mind eating scrambled egg whites, but I really love the yolks so I don’t like to leave them out. Odd, I know.
My new favorite way to eat an egg is the soft-boiled 6-minute egg. Fill a small pot with only 1/2 an inch of water and set to high heat. Once boiling, delicately place the egg in the pan, lower the heat to medium, cover and set a timer for 6 minutes. When the timer goes off, remove from heat and run the egg under cold water for about a minute. Peel and eat. Or put on an english muffin, or my favorite: avocado toast.
Simply toast a piece of bread while the egg is cooking. Spread the avocado over the bread, and top with a dash of garlic salt and a small squeeze of fresh lemon juice. Place the cooked egg on top, cut in quarters or eighths and devour. DE-licious. And it will most definitely fill you up until lunch. With the fiber from the bread, healthy fats from the avocado, and protein from the egg, it’s a very well-rounded breakfast.