I didn’t know this was a “thing” until recently. Many trendy cafes and restaurants are offering this dish and so I thought I would highlight it as a super easy breakfast / snack / lunch / dinner option. I say eat it when you like and like most dishes I urge you not to categorize meals / foods as breakfast, lunch or dinner. Rather, be liberal with what you’ll eat during these times, especially when making any dietary changes. Why? Because often breakfast options are highly refined, contributing to inflammation among other things.
In this recipe I used a good quality sourdough bread from Sidewalk Citizen, which does contain gluten however many people who can’t tolerate gluten can handle sourdough much better (this does NOT apply to those with Celia disease who should not consume any gluten). Reasons for this may be due to the sourdough process that can help to break the gluten down.
- Bread of your choice (I highly recommend sourdough)
- butter (organic)
- 1/2 large organic Avocado ( for understanding ripeness click here)
- 1 poached organic egg (boil egg for 3 min in water with a little bit of vinegar)
- salt and pepper
- Toast your bread
- Butter your toast
- Spread the avocado
- Top with egg
- Salt and pepper to taste
Dr. Sarah Kent is a licensed Naturopathic Doctor specializing in your health. She blends traditional knowledge with current scientific understanding to generate wellness within her patients. She has received specialized training in naturopathic sports medicine, applying the principles and tools of naturopathic care in treating athletes.