A Perfectly Poached Egg on Top of Mashed Avocado Seasoned with Everything Gomasio, Truffle Oil and Old Style Mustard, Piled High on a Hearty Toasted Piece of Bread and Drizzled with Hot Sauce

Serves 1 Person

Recipe by © Alysha Melnyk 2017

Kitchen Tools:

Toaster

Stovetop

Small Sauce Pan

Slotted Spoon/Utensil

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

1 Piece Whole Foods Seeduction Bread or Favorite Bread of Choice (Toasted)

1 Large Egg

1 Capful Apple Cider Vinegar (Seems odd, but actually helps bind the poached egg together)

½ Ripe Avocado, Mashed (Tip: Save the other half with the pit still intact in an airtight container/plastic bag or wrap)

1 Teaspoon White Truffle Oil (to taste, since it is bold)

1 Teaspoon Old Style Mustard (whole seeds)

Dash of Juneseed Foods Everything Gomasio

Hot Sauce (to taste)

Dash of Pepper

Featured Artist:

Wooden Board by Brian Christopher, Creator of Bicyclette (based in Philadelphia, PA)

Instructions:

1. Toast piece of bread. (Tip: I don’t eat bread all the time, so I store mine in the freezer and thaw it by the slice. I feel like it took me years to realize this for some reason, and I would end up tossing a lot of the loaf when it would go bad.)
2. While bread is toasting, fill small sauce pan ¾ full of water and add a capful of apple cider vinegar. Place on high heat on stove, and bring to a boil.
3. While water is heating, cut ripe avocado in half (Tip: A ripe avocado should feel firm but have some give to it all over when lightly squeezed. If you cannot find a ripe avocado, you can ripen it at home by pairing it with a banana in a closed brown bag. Bananas release ethylene gas, which speed up the ripening process for avocados and other fruits. Storing the two in close proximity means the ripening will happen faster. Just make sure to check up on it every day.)
4. Store other half of avocado with the pit in an airtight container in the fridge. Should last 1 to 2 days.
5. Pour a teaspoon of truffle oil and sprinkle some salt and pepper in the half of avocado you are using, and use a spoon to mash everything together in the shell (I always figure this saves me an extra dish to wash haha!)
6. Spoon the avocado on toast, and spread the teaspoon of old style mustard (mustard seeds) all over the top of the avocado. Set aside.
7. Once water is boiling, crack the large egg into a cup or measuring cup (keeping the yolk intact). *Gently* dip the edge of the cup into the boiling water and pour the egg in. Then, shut off the heat entirely.
8. Let your egg sit on the hot (but no longer continually heated) stovetop for 3 minutes (this is if you like a runny egg – if you like it cooked a bit more, leave it on for 4 minutes).
9. Once it hits three minutes, scoop the “poached” egg out using the slotted spoon and rest the spoon on the top of the pan (allowing water to drain/the egg to cool). You can also trim any odd edges off the egg at this point if you want a rounder poached egg. (Tip: you will have residual cooked egg whites in the water. You can eat these, toss these, or let them cool and feed them to your dog, who will be forever grateful for the healthy snack haha!).
10. Carefully slide the egg on the top of your toast, sprinkle with everything gomasio, pepper, and hot sauce.
11. Enjoy! 🙂