Elevate your morning with this savory, satisfying toast layered with creamy avocado, perfectly poached eggs, and a drizzle of sweet-tart Strawberry Balsamic Vinegar. Finished with greens and an optional touch of heat, it’s a wholesome breakfast with a gourmet twist.
Ingredients
- 2 fresh eggs
- 2 Tbsp Olive Amelia's Strawberry Balsamic Vinegar
- 2 slices sprouted or whole grain bread
- 1 avocado
- Handful of greens (spinach, chard, or arugula)
- Salt and pepper
- Optional: lemon juice or Lemon Infused Olive Oil
- Optional: Olive Amelia's Baklouti Green Pepper Olive Oil for spice
Directions
- Crack the eggs into individual small dishes and set aside.
- In a small saucepan, warm the Strawberry Balsamic Vinegar over low heat until it reduces into a thick sauce.
- Bring a pot of water to a boil, then turn off the heat. Carefully slide the eggs into the hot water.
- Cover the pot and poach the eggs for 3 to 5 minutes, depending on your desired doneness.
- While the eggs are cooking, toast the bread.
- In a bowl, mash the avocado and season with salt, pepper, and either lemon juice or Lemon Infused Olive Oil.
- Spread the mashed avocado onto the toasted bread slices.
- Use a slotted spoon to gently lift the poached eggs from the water.
- Top each toast with a layer of greens, a poached egg, a pinch of salt and pepper, and a drizzle of the balsamic reduction.
- For a spicy finish, add a light drizzle of Baklouti Green Pepper Olive Oil.