This is the perfect avocado toast recipe, it has the trifecta : a bit of salt, acid and healthy fats. You can use lemons in place of Meyers when they aren’t in season!
How to Make Avocado Toast
Avocado toast is fast, healthy breakfast or lunch, or heck dinner even that anyone can make. I know that I have an avocado addiction, they are one of my favourite things to eat. I love to bake them into a Chocolate Avocado Bundt Cake, but the main reason that I keep them around (and the reason I have so many on any given day to use in that chocolate cake when they are all ripe at the same time) is that I love them on toast with an egg on top. Easy, fast and seriously delicious.
Scoop out the insides of the avocado into a bowl. Mash together with lemon juice and salt and pepper.
Toast the bread slices.
Divide the avocado between the two slices of bread. Divide the Parmesan cheese between the two slices, sprinkling on top of the avocado.
How can you tell if an avocado is ripe?
Everyone likes to joke about avocados turning bad the moment that you turn your back, so the best bet is to pick avocados the day that you are going to use them. However real life gets in the way, so I get firmer ones that will last.
- Pick avocados that are firm to the touch yet very sightly yielding. Don’t manhandle them, just gently squeeze them to see if they are firm and yield a bit.
- You don’t actually want avocados that are soft, they are always brown inside in spots.
Meyer lemon season is upon us ( usually from November to March, but here in Edmonton you get them when you see them) so I wanted to use these beauties while they were readily available. You can see how they look like an orange when sliced up and that’s because they are thought to be a cross between a mandarin orange and our normal lemons. You can absolutely see the traits of both in them, the bright orange colour yet the tang of the conventional lemon.
Avocado Toast Recipe Tips & Tricks
- You need an acid in the avocado to cut the fat, which gives it a better mouthfeel and tastes better! Fats will taste flat, acid will give it a depth of flavour.
- Salt is also necessary remember acid, fat and salt are the trifecta!
- DO NOT smash the avocado ON the toast! It will ruin the toast.
- The zest from Meyer lemons is what it’s allll about. The juice inside is still tart, but the zest is where the magic is. You can taste orange and lemon in the zest, while the juice is perhaps slightly sweeter than a normal lemon. The flavour inside can depend on so many factors, so it’s better to rely on the zest for flavour, rather than the juice. I find that Meyer lemons are not as dependable as lemons when you’re looking for flavour in the juice.
How to Poach Eggs for Avocado Toast
Now, I am also always asked how I get my eggs so perfect every time I post a photo of these breakfast goal bowls on Instagram.I use an egg poacher, I don’t know how I lived without one! I bought it for myself right before Christmas. It HAS to be one of the ones shown below that has an insert in a pan that you fill with water. These are AMAZING! Do NOT get the little cups that float around in water.
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- Fill the saucepan with about 3 inches of water. Add in one tbsp of white vinegar. Heat the saucepan until the water simmers gently.
- Crack a refrigerator cold egg onto a small saucer. Hold the dish just above the simmering water ( this is totally where you can burn yourself watch out!) , gently slide the raw egg into the water. Repeat quickly and safely for the remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove the cooked eggs with a slotted spoon and drain very well.
Avocado toast is a truly delightful way to start your day as it’s a really super simple recipe and takes mere minutes to whip up in the morning. The citrus is so fresh and bright and cuts the richness of the avocado perfectly. The Parmesan cheese is an added taste bonus; you might never leave it off of your avocado again!
Love you more than avocados,
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Meyer Lemon Parmesan Avocado Toast & Egg
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 2 eggs poached
- 2 slices grainy bread
- 1 large avocado
- 1 teaspoon fresh lemon juice this recipe uses a Meyer Lemon
- 1 teaspoon lemon zest
- salt and pepper to taste
- 2 tablespoons Parmesan cheese
- Start your eggs poaching.
- Scoop out the insides of the avocado into a bowl. Mash together with lemon juice, lemon zest and salt and pepper. Taste test and add more lemon if wanted.
- Toast the bread slices.
- Divide the avocado between the two slices of bread. Divide the Parmesan cheese between the two slices, sprinkling on top of the avocado.
- Remove the eggs from the poacher when done to your desired consistency and place one on top of each toast slice.
- Salt and pepper the egg to taste and enjoy! Garnish with slices of the Meyer lemon ( and eat if you enjoy them! )
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.