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Eggvacado: Part Deux

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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.

egg 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.

egg toast

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. Just made this for breakfast, I used truffle salt instead of garlic salt and skipped the lemon. Yum! Thanks for the great idea, Kelsey!


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