I remember when Nigella Lawson, on her new TV show last year, showed everyone how to make avocado toast and viewers went crazy. People said it was too simple a recipe for a TV cooking show. And it is a simple 'recipe', if you can even call it that.
I'm not going to give you a recipe for avocado toast, but rather explain to you why I think you should eat it. Especially when it's topped with a runny poached egg, like this.
It's worth mentioning that my bread is gluten free - it's not paleo because it's made using rice flour and potato starch and all that kind of stuff, but I'm managing my autoimmune disease just fine so it's gluten free for now. I toast it, medium doneness, both sides.
Avocados are creamy, kind of sweet and nutty, and they're packed full of potassium, healthy fats, fibre and vitamin C, not to mention a little bit of vitamin B6, too. I usually buy small avocados, because if I cut one in half and pop it, cling-wrapped, in the fridge, it always turns brown and slimy by the next day. I just peel and de-stone the small avocado and then mash the whole thing onto the toast with a fork. A sprinkle of salt and it's ready for the egg.
If you're unsure of how to poach an egg, this is the method that I use. I basically heat a few inches of water, until just simmering, in a wide, shallow pan and then crack the egg into a ramekin. I stir the bubbling water with a spoon or whisk until there's that lovely vortex and then gently pour the egg into the water, as close to the surface and as suddenly as I can (rather than trickle it in a stream). The white usually wraps around the yolk and you get a gorgeous, neat and tidy egg. But it doesn't always happen like that. Sometimes it's a weird shape. It's not the end of the world. I just cook it for 3 minutes or so, lift it out with a slotted spoon and then dry it on kitchen towel before plonking it on top of my avocado toast. Give it a twist of black pepper and you're done.
It's a really delicious, protein-rich lunch, snack or breakfast. I love it.