Avocado Toast (gf)
This is my take on my favorite meal that I order from Kaleidoscope at the Madison Improvement Club. I could literally eat this everyday and not get tired of it!
4 large eggs
4 slices gluten-free bread (I used Udi’s)
1 ounce micro greens
Juice of 1 lemon
extra-virgin olive oil
pinch of paprika
pink himlayan salt salt
freshly ground black pepper
- Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 7 minutes.
- Meanwhile, coat each slice of bread with some oil then place on a grill pan over medium heat until toasted to your liking.
- While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then place in a bowl with lemon juice, salt and pepper. Use a fork to mash the ingredients together.
- When the eggs are ready, drain them, and place them in a bowl of ice water. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the mashed avocados, the halved eggs, some micro greens. Finish with a pinch of paprika, salt and pepper and serve immediately.