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–+ servings
finished avocado toast with fried egg, arugula, tomatoes, olive oil

Teri's California Grown Avocado Toast Recipe

Teri Turner
This Delicious Avocado Toast recipe from our friend Teri Turner of nocrumbsleft is simple, tasty, and loaded with fresh California flavor.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Main Course
Cuisine American
Servings 2 servings
Calories 406 kcal

Ingredients
  

  • 2 large eggs
  • 2 slices bread I used gluten free
  • Homemade Mayonnaise
  • 1 large avocado sliced, divided
  • 1/2 cup cherry tomatoes sliced in half, divided
  • 1 cup arugula divided
  • Marinated Red Onions or pickled onions
  • Kosher salt to taste
  • 1/2 lemon
  • 4 tablespoons or more sheep’s milk feta divided
  • 1-2 tablespoons California extra virgin olive oil for drizzling

Instructions
 

For Jammy Eggs:

  • Fill a small saucepan with water and bring to a gentle boil over medium-high heat. Prepare a small bowl of ice water.
  • Gently place the eggs in the boiling water and boil for for 7 1/2 minutes, adjusting the heat as necessary to prevent the water from boiling too rapidly and cracking the eggs. Remove the eggs using a slotted spoon and transfer them to the bowl of ice water for 30 seconds. Remove from the cold water, peel and slice them in half, working quickly as they continue to cook in their shells. Set aside.

For the Avocado Toast:

  • Toast the slices of bread.
  • Spread a generous amount of the Homemade Mayonnaise over each slice. Divide the sliced avocado between the slices. Layer the cherry tomatoes over the avocado slices.
  • In a small bowl, place the arugula with a drizzle of the Marinated Red Onion oil or olive oil, toss to coat completely. Layer the arugula over the cherry tomatoes. Season the toasts with salt and a squeeze of lemon juice, to taste. Sprinkle 2 or more tablespoons of crumbled feta over each toast, and place one Jammy Egg on top of each.
  • Finish the toasts with some Marinated Red Onions or pickled onions and a drizzle of extra virgin olive oil.

Notes

Enjoy paired with a California sparkling wine!

Nutrition

Calories: 406kcalCarbohydrates: 29gProtein: 16gFat: 27gSaturated Fat: 9gTrans Fat: 1gCholesterol: 194mgSodium: 602mgPotassium: 776mgFiber: 9gSugar: 6gVitamin A: 954IUVitamin C: 34mgCalcium: 270mgIron: 3mg
Keyword avocado, breakfast, eggs, toast
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!