Do you ever just want to have a nutritious, hearty breakfast that's fast, easy and taste delicious? Well, we're going back to basics with this English Muffin Avocado Toast! Using whole-grain English muffins, everything but the bagel seasoning, and feta cheese, this take on a classic avocado toast will help brighten your breakfast rotation.
While avocado toasts may seem trendy thanks to social media, I for one think that they're here to stay given to how versatile and easy they are to make. I know I'm always looking for new ways to make them so that's where this recipe comes in.
Ingredients for English Muffin Avocado Toast
Avocado: Make sure you use fully-ripened avocados for this recipe. Anything less and you simply won’t have the same level of creaminess.
The bread: For the bread I like to use whole-grain English Muffins. Feel free to use whichever English muffins or bread you wish.
Eggs: To truly have the best avocado toast possible, you really want to use farm-fresh eggs (check out your local farms or farmer’s markets). While I am aware that not everyone has access to truly farm-fresh eggs, you do want to try to use the best quality eggs you can for this recipe because the eggs are certainly a highlighted ingredient.
Cheese: Feta is our choice here but you can use whichever cheese you’d prefer. Queso Fresco is a comparable replacement if you’re not a feta fan.
Seasonings: I love to top the eggs with Everything Bagel Seasoning, which you can typically find at your local grocery store, but you can use whichever spice you prefer. Nice replacements would be: Garlic Salt, Paprika, Lime Salt, Tajin.
How to Make the Best English Muffin Avocado Toast
Making a fantastic avocado toast is actually very easy but there are a few ways you can end up with a less than enjoyable breakfast. Here are few easy steps to ensure you always have the most delicious toast. You can use these whether you're using English muffins or a nice sourdough!
Toasting the “Toast”: When toasting the toast, or in this case, the english muffin, make sure that you steer on the side of toasting the toast less than more. The easiest way to mess up an avocado toast is by overcooking the toast or muffin to the point where it is crisp and brittle and breaks after the first bite. You want the toast to be crisp on the outside but still nice and soft on the inside so that it can absorb some of the avocado and the yolk once you break into the egg.
Cutting & Seasoning the Avocado: This part is fairly straightforward but is the most forgotten step. Think of the raw avocado like guacamole. Guacamole is soooo much better when properly seasoned with salt and lime so you should do the same to the raw avocado. Feel free to add a few splashes of your favorite hot sauce here too!
Finishing the Stack: Once the eggs are cooked, you want to ensure they have a nice “nest” to rest in so they don’t slide off the side. You can accomplish this by taking a spoon and pushing an indent into the avocado. Once the eggs are in place, crumble some of the cheese right on the egg so that the warmth of the eggs lightly melts the cheese and helps it adhere. Finish the avocado toast by sprinkling a heavy dose of everything but the bagel seasoningor whatever your favorite sauce or seasoning is and dive right in.
Tips on Cooking the Eggs
When it comes to cooking your eggs, the key comes down to two things: the pan you use and the control you have over the heat. A 8-inch non-stick pan isn’t usually very expensive and will more than earn its keep in a household that even rarely cooks.
To cook the eggs in the pan you will want to get it nice and hot, having plenty of fat/oil of your choice, and drop the eggs in. Once you put the eggs into the pan, immediately turn the heat down to lowish and let the eggs cook. Avoid the urge to move the eggs. You want the whites to solidify which will allow the eggs to move freely in the pan before trying to flip. Once the whites are no longer clear and a free-flowing liquid, feel free to flip the eggs.
If you are cooking them over-easy, simply turn off the pan and let the residual heat cook the other side for 1 minute before serving.
If you are going over-medium, continue cooking on low heat for two minutes once you flip.
If you are going over-hard, continue cooking on a very low heat for about 4 minutes until the yolks are hard to the touch.
Avocado Toast Bonus Tips!
Spray the pan and ring mold before adding the egg: Eggs can be a tricky thing to cook, especially if you don’t have a proper nonstick pan. Make sure to spray the pan and the inside of the ring mold so that the eggs come free easily and are easier to flip.
Form a “landing pad for the eggs using the avocado: Push the avocado down a bit to form a “nest” or “landing pad” for the egg to rest on without sliding off.
Enjoy this take on a classic avocado toast! Cheers and eat well.
English Muffin Avocado Toast with Egg
Using whole-grain English muffins, everything but the bagel seasoning, and feta cheese, this take on a classic avocado toast will help brighten your breakfast rotation! It's nutritious and tastes delicious.
About ¼ tablespoon of Unsalted butter (2 thin slices)
Freshly cracked black pepper (about 2 cracks/pinches)
2 pinches of salt
Start by cutting your english muffin into two halves and toasting each half in your toaster.
If toasting in a pan, turn the heat on to a medium-low temperature. Allow the pan to heat for about 20 seconds and then add a slice of butter into the pan and allow it to melt. Once melted, add each muffin, inside-side down, and cook on a low heat until the muffin becomes a light golden-brown. Once the insides are toasted, repeat on the other side, toasting lightly for about 30 seconds.
While the muffins are toasting, cut the avocado in half, remove the seed in the center and gently scoop out one half of the avocado with a spoon, onto your cutting board. Proceed to cut thin strips, lengthwise.
When each muffin is done toasting, place them with the middle-side facing up and top each muffin with a few slices of avocado so that all the surface area is covered.
Season the avocado with a few pinches of salt and then the zest and juice of ½ a lime.
To cook the eggs, put your nonstick pan on the stove and spray the inside with pan spray.
If you are using a ring mold to retain the perfect shape of the eggs, place your ring mold that resembles the size of your english muffins in the pan and spray the sides of it with pan spray as well.
Turn on the heat to high and wait about 20 seconds for the pan to get hot. Once hot, add one thin slice of butter inside the ring mold in the pan and wait about 5 seconds for the butter to melt slightly.
Crack one of your eggs and gently pour it into the ring mold. Immediately turn the heat down to medium-low and then season your egg with a few pinches of salt and a few cracks of pepper.
Cook your egg for about 1-2 minutes, or until all of the whites have become opaque and are no longer a clear liquid.
Once the whites are cooked, using tongs, gently remove the ring mold so that the egg is now alone in the pan. Proceed to gently flip the egg, being careful not to break the yolk.
Once the egg has been flipped, immediately turn off the heat and allow the egg to continue sitting in the pan for another minute for over-easy eggs.
After 1 minute, gently transfer the egg out of the pan and directly onto the avocado on top of the english muffin.
Repeat steps 5-11 to cook the second egg.
To finish the avocado toast, crumble the feta cheese on top of each egg and then top with a few sprinkles of everything but the bagel season. Enjoy!
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