Do you want to feel good about eating bread? Make it into a salad! Only…
Avocado toasts can never be overrated if you make it this way for your next brunch. It’s a perfect energy boosting, morning healing meal that’ll make you feel like a million bucks! Consider this that special “cheat day” treat that really shouldn’t have too much guilt attached. These are fast, filling and perfect for your next Sunday mid-morning gathering.
Let’s be real…this recipe is designed for those who have a big day ahead of them and need something with substance. Or…for those that had a rough night behind them and need something to coat their stomach and soften that annoying little headache. Either way, avocado toast is the way to go because ain’t nobody ordering a salad!
Now I know adding avocado to toast has become super trendy and we may be at the point of them being overrated. They’re so not! This is one of my favorite things to see on a menu. If you tell me it’s coming with bacon, eggs and cheese then I am even more invested. The balance of it all is perfect. It’s an all in one brunch!
I really do try to incorporate some sort of vegetable or produce in my brunch meals but it’s hard when all you want is fat and carbs. This is great because it doesn’t involve heavy fried potatoes weighing you down because nothing is fried. In fact, that added vegetable truly compliments the plate as a whole and makes you feel like you’re doing something healthy for your body.
Fats and carbs make some people cringe, trust me, I’ve been that person, but it really does give you the energy you need. Great healthy fats from the avocado and a little from the egg yolks are great additions to any diet. The bread is super grainy and you don’t need a ton of it. It really just holds the best parts of the meal.
I had to add something salty like bacon and a little feta too. Center-cut bacon crisps up better because it’s less fat and more of the protein. The asparagus, however, makes this meal next-level fancy. Roasted with sea salt and pepper, it’s great for flavor, texture and just another little fiber boost.
Where this recipe COULD trip you up is the egg cooking process. Maybe it’s me. It’s probably me. I am the worst at poaching eggs. I went through the steps several times and several eggs. No eggs were wasted or brutally destroyed during the making of this recipe. For more poached egg tips (microwave tips) see recipe below.
The most special part about this meal is it’s not a ton of work especially if you’re making it for a few friends. In fact, why not make an avocado toast board.
- Toast some slices of bread
- Crisp up and chop bacon
- Smash a few avocados for spread
- Roast an entire tray of asparagus (or another hearty green vegetable)
- Poach or fry eggs on a baking sheet
- Lay out pico de gallo, cheese, seasonings and hot sauces
This would be an incredible build-your-own brunch spread and then not everything is assembled too early. This also leaves you a little more time for yourself to pour some mimosas and allow your friends to make their own.
No matter when or how you serve this, make it a priority to try it. I promise it won’t disappoint regardless of who needs it and why they need it!
Million Dollar Avocado Toast
- 4 slices whole grain sourdough bread 1/2" thick
- ½-1 pound asparagus
- 4 slices center cut bacon chopped, divided
- 4 large eggs
- 2 medium Hass avocados sliced
- ½ cup pico de gallo
- ½ cup low fat or fat free feta cheese divided
- 2 tablespoons everything bagel seasoning divided
- nonstick cooking spray or olive oil
- sea salt to taste
- cracked black pepper to taste
- green onions chopped, to garnish (optional)
- parsley chopped, to garnish (optional)
- red pepper flakes to garnish (optional)
- hot sauce to garnish (optional)
- Preheat the oven to 375°.
- Slice 1/2 inch thick pieces from a sourdough loaf. Toast in the oven for about 6-8 minutes until the bread it slightly golden. Remove and let cool.
- Cut or snap the ends off the asparagus. Lay on a foil lined baking sheet with a drizzle of olive oil or nonstick cooking spray. Sprinkle with a little salt and pepper and roast for 10-12 minutes depending on the thickness of the asparagus.
- Remove and let cool.
For the bacon:
- Line a microwave-safe plate with a few layers of paper towels. Lay bacon slices on the paper towels in one single layer. Top with another paper towel to avoid splattering. Cook for about 4 minutes on high. Remove and let cool before chopping.
- For the eggs:
- Cook each egg individually and allow the eggs to cool slightly in between cooking.
- Use a large microwave safe mug and fill the mug half way up with water. Carefully crack one egg into the mug and gently poke the yolk with a sharp ended knife. Top the mug with a saucer or some sort of cover.
- Cook on high for 30-40 seconds and then check. The whites of the egg should no longer be transparent and you should almost hardly see any yolk. (See notes and tips below).
- Cook for an additional 10-60 seconds, checking after every 10-15 seconds. Pour the egg into a slotted spoon and then rest the egg carefully onto a stack of paper towels.
- Slice the avocado into thin slices and spread about 1/2 an avocado on each piece of bread. Evenly sprinkle everything bagel seasoning onto all the avocado.
- Top with 2-4 asparagus spears. Then add one egg to each toast. Top the toasts with cheese, pico de gallo, bacon crumbles and sprinkle evenly over all the toasts.
- Top with any additional toppings such as hot sauce, herbs, salt and pepper.
- Microwaving them was the fastest option to make several. Judge away but it worked better than me attempting that boiling pot again.
- Cover the mug with a saucer. It helps keep the steam and heat inside the mug and helps for even cooking.
- There is no perfect amount of water but there is such a thing as too little. If you fill the water to the top (not to the tippy top but 3/4ths of the way) then it’s fine. The egg needs to be submerged.
- Check the cooking process regularly. After the first 30 seconds, you may need 10-15 increments to check how it is cooking through. The minute you see little to no yellow from the yolk, you’re done. If you see only white then it’s probably overcooked.
- You’ll know if it’s perfect if you see the center super jiggly and you have to be extra careful removing the egg from the mug.
- Use a slotted spoon and carefully pour the egg into the spoon and then rest on a stack of paper towels.
- Keep in mind it continues cooking while it sits so if it looks a little under done and you’re not trusting the process, it’ll be fine. You just don’t want to see too much yellow.
- After cracking the egg into the water-filled mug, gently, ever so slightly, poke a tiny hole in the yolk. It’ll look like you did nothing but that prevents the egg from exploding.