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Avocado and Poached Egg on Toast

Avocado and Poached Egg on Toast

Breakfast and Brunch

Avocado and Poached Egg on Toast is a simple yet satisfying breakfast or brunch option that combines rich, creamy avocado with the savory depth of a perfectly cooked egg. Set on hearty pumpernickel bread, the warm buttered toast adds texture and flavor, while a sprinkle of Hawaiian Volcano Kiawe Smoked Sea Salt elevates the dish with a unique smoky twist. This wholesome and delicious dish is quick to prepare, making it a nutritious and indulgent start to your day.

Ingredients:

  • 1 slice pumpernickel bread
  • Butter
  • 1/4 avocado, cut into 2 slices
  • 1 large egg, poached (or cooked as preferred)
  • Hawaiian Volcano Kiawe Smoked Sea Salt

Instructions:

  1. Toast one slice of pumpernickel bread (or two if you’re extra hungry).
  2. While the toast is still warm, spread butter on it.
  3. Arrange the avocado slices on top of the buttered toast.
  4. Place the poached (or your preferred style) egg on top of the avocado.
  5. Sprinkle with Hawaiian Volcano Kiawe Smoked Sea Salt for a smoky, savory finish.
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