ULTIMATE AVOCADO “TOAST”
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This breakfast combines all of my ultimate favorites - a hash brown that’s crunchy on the outside & soft on the inside, creamy avocado seasoned with “Everything But the Bagel”, crisp salty turkey bacon and the buttery smooth yolk from a perfectly poached egg.
The base of my “toast” is easy to make. I air fry a hash brown patty, pan fry the turkey bacon and cut up my avocado. I used a fork to lightly mash up the avocado and sprinkle on the seasoning.
My favorite part of this breakfast is the poached egg. If you’re intimidated by the idea of poaching an egg, don’t be! I include several tricks in my process and they turn out perfect every time.
The first and most important step is getting your water right. You’ll want to use a saucepan that’s more wide and shallow as opposed to a tall thinner one. I use a 3 quart stainless steel saucepan and fill it 3/4 full with water.
I set my stove burner to a little higher than medium heat with the pan on it once I start cooking my hash brown so that the water has plenty of time to get to the right temperature.
The goal here is a slight simmer. You’ll look for small bubbles that gently come up from the bottom and break the surface. It’s important not to let the water come to a boil. A boil will agitate the egg too much. If your water starts to boil, turn the heat closer to medium. This is what it should look like:
Next you’ll crack your egg into a small bowl. This will make it easier to drop into your pan when you’re ready. You’ll also add a couple tablespoons of vinegar to the water to help the egg whites from feathering away from the yolk.
Use a spoon to swirl the water into a whirlpool then gently pour the egg in the center of the water.
That’s it! You’ll let the egg poach for 3 minutes, undisturbed, and remove it with a slotted spoon to allow the water to drip off. I usually put my spoon on top of a kitchen towel to make sure all the moisture is removed.
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