Moe's Avocado Toast (agf) Recipe

Time25m

Serves2

Multigrain toast, avocados, tomatoes, & two poached eggs

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Toast the Bread
In a toaster or on a skillet, toast the multigrain bread slices until golden brown and crispy. This should take about 3-5 minutes.

2
Mash the Avocado
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, and black pepper. Mash together with a fork until creamy but still slightly chunky.

3
Prepare the Tomatoes and Basil
Wash the cherry tomatoes and cut them in half. Rinse the fresh basil leaves and set aside.
4
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk. Remove with a slotted spoon and drain on a paper towel.

5
Build the Toast
Spread a generous layer of the avocado mixture over each slice of toasted multigrain bread. Top with halved cherry tomatoes and fresh basil leaves.
6
Add Poached Eggs
Carefully place a poached egg on top of each slice of toast. Season with additional salt and pepper to taste.