AVO TOAST, POACHED EGG & PICO DE GALLO

Creative ways to compile avocado toast will forever be at the top of my inner-foodie's to-do list. One of the primary reasons I enjoy avocado toast for breakfast is because I can make it as light (or as heavy!) as I want; this item can be completely tailored to my morning mood. As you can see in the photo above, my mood on this particular morning was "bloody starving". Let's get started...



PREP TIME

20 minutes



INGREDIENTS

- Multigrain bread
- 1 avocados
- 1 tomatoes
- 1 red onion
- cilantro
- 1 lime
- 1 egg
- salt and pepper (to taste)
- 1 tbsp olive oil (to garnish)



THE METHOD

1) Poach an egg. For those of you who don't know how to do this, check out this clip from Jamie Oliver (it's so much easier than you think it is!)
1) Slice a piece of multigrain bread (or two, if you're on the hungry side).
2) Dice your red onion, tomato, and add to a small bowl.
3) Cut avocado in half, and remove the pit. Scoop avocado into a separate small bowl, and mash.
4) Chop 3-4 stems of cilantro leaves up fine, and add them to your bowl of mashed avocado.
5) Cut lime in half, and squeeze one half of the lime into your avo-cilantro mixture, and stir.
6) Add 1/2 tsp of salt and 1/2 tsp of pepper to the avo-cilantro mixture.
7) Toast your slices of multigrain bread. Once they're done, spread your avo-cilantro mixture evenly onto each slice. Then, top with diced tomato and onion. Place your poached egg on top.
8) Drizzle olive oil across your finished avocado toast creation.



NOTES

1) How to poach an egg, via Jamie Oliver