With 10 minutes to leave, I had about 7 to whip something up for my husband's breakfast. I just bought a fresh loaf of buckwheat bread from Maison Kayser so I sliced two thick pieces, opened my fridge and figured out what to make. I put a small pot on the stove with a bit of water, heated it to a boil and cracked an egg inside. I had some fresh figs, berries and almond butter in the fridge and the lightbulb went off.
1/2 ripe organic avocado
1 organic egg
2 tbsp almond butter (I prefer unsalted)
Pinch of Himalayan sea salt
Pinch of ground cumin
Pinch of ground cayenne pepper
1/4 tsp extra virgin olive oil
Pinch of ground black pepper
Directions for avocado toast:
To poach an egg, boil a small pot of water. Add a tsp of vinegar and crack an egg inside. Whirl the whites around and allow it to cook (the whites should begin to surround the yolk) for about 3 minutes Using a large spoon, scoop the egg out and place it on a paper towel to absorb the water. Mash the avocado, mix it with olive oil and smear it on the toast. Sprinkle with sea salt, cayenne and cumin. Top with the egg. Add sea salt and pepper to taste.
Directions for the almond butter toast:
Slice the fig. Smear the bread with almond butter and drizzle a bit of honey on top. Top with sliced fig!