Avocado Toast w/ Eggs

Prep Time 15

Cook Time 20

Servings Servings

Calories 513kcal

For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
In a bowl, mash the avocado with a fork until smooth. Mix in the cumin, cilantro and lime. Season with salt and pepper to taste. Toast the bread and spread the avocado mixture on top. Sprinkle with red pepper flakes if desired.
Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
Serve the eggs with avocado toast, chicken sausage, and peaches.

Pro Tip: Purchase a small container of precut watermelon instead of having to purchase a whole watermelon if desired.