Let’s admit it, who has the time to make an extravagant breakfast every morning? Of course we all want our Instagram to screen food porn, but in reality we are lucky if we can even make coffee and toast. It’s easier to just order something on the way to school or work but that becomes pricey. So today you can save money, eat healthy and make this so fast you will have time to post a breakfast picture that will have Cooking Light Magazine contacting you. This omega 3 packed breakfast that is also portion controlled will have you shouting #forkyea because you didn’t even have to cheat to enjoy a filling meal. Start your day right with a poached egg and avocado toast. Healthy food never tasted so good!
Begin by toasting the slice of bread and spreading a generous amount of avocado.
Add arugula leafs.
Make sure your eggs are really fresh. Add 1 tablespoon of vinegar to a steadily simmering pot of water. Crack the egg individually into a ramekin or cup.
Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Cook for three minutes. Remove the egg with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain onto kitchen paper, this is done to prevent a watery poached egg making its way onto the toast and making it soggy.
Place on top of the avocado spread. Season with salt, pepper and paprika and lightly drizzle extra virgin olive oil. Shave a small (keeping it healthy, still) amount of Asiago cheese on top and serve with a fresh tomato salad. Enjoy! Until next time… Save me a seat at your table.
Hola! I’m a New York native who relocated to sunny Miami in 2008 where I attended Le Cordon Bleu College of Culinary Arts. I’m a millennial of Dominican/Spanish descent who enjoys cooking, dancing and time with my husband, son and our two little furry ones. I LOVE to create new recipes and I'm passionate about bringing my world travels and life experiences into my kitchen. Yum!