Eggs & Avocado on Toast

We're back from our trip to the amazing state of Colorado! We had such a great time exploring the mountains of the Denver/Boulder area and the weather was great.

Most of our time was spent in the mountains but we did make it to Longmont for a brewery stop! You can't go to Colorado and not do a brewery stop, at least we can't. We ate and drank at Oskar Blue's Home Made Liquids and Solids. We got a beer flight and some killer BBQ off of their smoker, named Midnight Toker! However this was one of the only meals we ate out for.

I made sure to book us a hotel with a kitchen so we started our day with this amazingly healthy and delicious breakfast! I got the idea from a photo I saw in a magazine, then just made it ours. It's looks complicated but it's sooooo not!

The fresh egg can either be fried or poached (as shown) we did it both ways and we preferred it fried. The trick is to not over cook the egg. The yoke makes this amazing sauce over the toast and it's really delicious. This is also a great way to start the day, you're getting protein from the egg, healthy fats from the avocado, and fiber and carbs from the whole wheat toast! Plus it takes 10-15 min to make!




Eggs & Avocado on Toast
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Recipe created by WilliamsKitchen

Serves 2

3-4 slices of good whole grain bread
2 large farm-fresh eggs
1 tbsp olive oil
1 whole avocado, split and pit removed
Salt and pepper to taste

In a toaster or pan, toast the whole grain bread until it's light-medium brown.

Place frying pan on burner and coat with oil*. Turn the burner on and let the pan get warm, for a min or two. Crack eggs one at a time into a oil coated pan. Cook for 3-4 min, flipping them over half way, you want the whites to be cooked but not the yoke.

Meanwhile, smash or slice the avocado and add salt and pepper to taste. Add avocado to the top of the toast. Top with cooked eggs and season to taste.

* Eggs can also be lightly poached instead of fried