Can a great breakfast really make waking up easier? We think so! Make Chef Ryker’s Avocado Toast at home for a quick, weekday breakfast or as part of a healthy weekend brunch. This deliciously simple, wholesome dish has just the right blend of spice and texture with creamy avocado, sliced chili peppers and toasted whole-grain hearth bread.
Ingredients
- 1 loaf Kneaders Hazelnut 12 Grain Hearth Bread, sliced
- 1 Avocado
- 1 Lime
- 1 pinch Ground Black Pepper
- 1 tsp. Kosher Salt
- 1 Fresno Chili or Jalapeño, thinly sliced
- 2 Scallions, thinly sliced
- 2 Eggs
- 1 Tbsp. White Wine Vinegar
Directions
In a small sauce pot, bring 4 cups of water to boil. Reduce heat to simmer and add vinegar. Gently swirl the water and immediately drop two cracked eggs in the water. Poach for 2-3 minutes or until desired doneness.
In a medium saute pan, melt butter and add two slices of Kneaders Hazelnut 12 Grain hearth bread. Toast until golden brown and remove from heat. Place toast on a serving plate.
In a small mixing bowl, mix avocado, lime juice, salt and pepper. Gently smash with a fork.
Place avocado on toast and garnish with chilies and scallions. Place one egg on top of avocado toast.