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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!

Avocado Toast
Avocado Toast

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.

  1. Scoop out the insides of the avocado into a bowl. Mash together with lemon juice and salt and pepper.
  2. Toast the bread slices.
  3. Divide the avocado between the two slices of bread. Divide the Parmesan cheese between the two slices, sprinkling on top of the avocado.

Meyer Lemon Parmesan Avocado Toast & Egg

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.

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  • 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.

Meyer Lemon Parmesan Avocado Toast & Egg

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.

  1. Fill the saucepan with about 3 inches of water. Add in one tbsp of white vinegar. Heat the saucepan until the water simmers gently.
  2. 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.

Meyer Lemon Parmesan Avocado Toast & Egg

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!

Happy cooking!

Love you more than avocados,

Karlynn

 

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This is the perfect avocado toast recipe : easy, healthy and delicious! You use lemon juice and Parmesan cheese for a tasty, protein packed meal. #avocadotoast #avocado

5 from 3 votes
Meyer Lemon Parmesan Avocado Toast & Egg
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This is the perfect avocado toast recipe : easy, healthy and delicious! You use lemon juice and Parmesan cheese for a tasty, protein packed meal.

Course: Breakfast
Cuisine: American
Keyword: avocado toast
Servings: 2
Calories: 319 kcal
Author: Karlynn Johnston
Ingredients
  • 2 eggs poached
  • 2 slices grainy bread
  • 1 large avocado
  • 1 tsp fresh lemon juice this recipe uses a Meyer Lemon
  • 1 tsp lemon zest
  • salt and pepper to taste
  • 2 tbsp Parmesan cheese
Instructions
  1. Start your eggs poaching.
  2. 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.

  3. Toast the bread slices.
  4. Divide the avocado between the two slices of bread. Divide the Parmesan cheese between the two slices, sprinkling on top of the avocado.
  5. Remove the eggs from the poacher when done to your desired consistency and place one on top of each toast slice.
  6. Salt and pepper the egg to taste and enjoy! Garnish with slices of the Meyer lemon ( and eat if you enjoy them! )
Recipe Notes

Flaked sea salt is a treat on avocado toast, adding a fabulous crunch!

Nutrition Facts
Meyer Lemon Parmesan Avocado Toast & Egg
Amount Per Serving (2 g)
Calories 319 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 4g 20%
Cholesterol 167mg 56%
Sodium 295mg 12%
Potassium 599mg 17%
Total Carbohydrates 23g 8%
Dietary Fiber 7g 28%
Sugars 2g
Protein 12g 24%
Vitamin A 8.5%
Vitamin C 14.9%
Calcium 13.5%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.
3
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

2 Comments

  1. We love poached eggs, and this is a great idea to change it up a bit. One observation … the egg in your photos really doesn’t look like it was cooked in a poacher. It’s non-uniform, and looks like mine when I cook them in open water. Egg poachers make the eggs look perfectly round when done.

    • Hey, if you follow the link to my breakfast goal bowls, you will see the eggs that everyone asks about! The link is in the post where I talk about the egg poacher!

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