Avocado Toast has been the rage for a number of years, and as a Californian, I am all over anything avocado (I could eat guacamole by the cupful). Over the past year, we’ve found that our version of Avo Toast is so popular that I’ve had guests who were staying multiple nights request it again before they leave. This simple recipe is healthy, tasty, visually appealing, and quick to prepare!
- I ripe avocado
- 1-2 tsp. Trader Joe's "Everything But The Bagel" seasoning, or to taste
- 1 Tbsp. crumbled feta, divided
- 2 slices whole grain or multigrain bread
- 2 eggs
- 3/4 cup baby arugula
- 1 Tbsp. Roasted pumpkin seeds
Split avocado in half and scoop flesh from shell into a small bowl. Sprinkle with Everything But the Bagel seasoning and, using a fork, mash slightly (you don't want it too creamy--slightly chunky is best). Set aside.
Use a nonstick skillet with a lid to cook the eggs: Place skillet on stove and heat on medium-low heat. Spray well with Pam (or better yet, Olive Oil Pam). When pan is hot, carefully crack two eggs into the pan. and season with salt and pepper.
Meanwhile, put the bread in the toaster and toast it to lightly brown.
When eggs become white on the bottom but still are uncooked on top, add 1 Tbsp. of water to the pan and cover. Continue to cook, checking frequently, until the yolk is set but not hard. Remove from heat and set aside.
Assemble the toast: For each portion, spread a thick layer of the avocado mixture on the toast. Add a handful of baby arugula, and sprinkle with about 1-1/2 teaspoons of the feta cheese. Slide one egg carefully onto the top. Sprinkle with a tiny amount of feta and finish with a sprinkle of pumpkin seeds.
Recipe Cuisine: American
Recipe By: Kimberly Allen, A Butler's Manor Bed and Breakfast - September 5, 2020