If you prefer your yolks fully cooked, simply cook the eggs longer, about 10 minutes total.
Simmer, gently stirring occasionally, for 7 minutes.
Transfer the eggs to the ice bath; let stand for 2 minutes.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Drain the eggs and set aside.
Place avocado halves, cut-sides down, on a cutting board.
Slice each half lengthwise into about 1/4-inch-thick slices.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Carefully transfer the shingled avocado slices onto toast, placing 1 avocado half onto each slice of toast.
Sprinkle with 1/8 teaspoon each salt and pepper.
Carefully tap and roll the eggs on a cutting board, pressing down gently to crack the shells.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Peel the eggs, discarding the shells; cut each egg lengthwise into quarters.
Place 1 quartered egg on top of each piece of avocado toast.
Sprinkle with remaining 1/8 teaspoon each salt and pepper.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Drizzle with oil and sprinkle with crushed red pepper.
Did you know nearly half of the eggs protein is in the yolk?
And serving the avocado and eggs overwhole-grain toastincreases the nutrients offered, including fiber, vitamins and minerals.
Yes, you’re free to.
Storing them in the refrigerator in an airtight container is best.
Reheating is as simple as giving your egg a steam bath in very hot water for a few minutes.
it’s possible for you to also try rewarming it in hot tap water.
you might speed theripeningprocess by adding the avocado to a brown paper bag with an apple or kiwi.
This allows the ethylene gas from the fruit to accelerate the process.
Additional reporting byCarrie Myers, M.S.andLinda Frahm
EatingWell.com, June 2024
