Egg and Chorizo Avocado Toasts are a healthy and filling way to start or end your day.These pumped upgluten-free avocado toasts are absolutelydelicious!
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Whelp it’s official, I’m Olympsessed (Olympics obsessed, of course.)
Every evening since Friday we’ve tucked Lincoln into bed then raced downstairs to sit on the edges of our seats (read:recesses of the couch,) and catchthe evening’s competitions. Oddly enough I’m all about swimming this time around, when previously I’d been glued to all things gymnastics. The pure adrenaline I feel watching athletes who swim faster than I run inching ahead of one another in the water LIVE,versus waiting for the scores to be tallied, is such a rush. I mean, my feetwere even sweating watching the men’s 4×100 meter freestyle relay on Sunday, as reported by Ben who was rubbing them at the time.
Watching these young athletes absolutely crush life is making me feel like I should probably get a hobby besides cracking open pistachios in between heats. I legit almost Googled “hobbies” the other daybut stopped because, well, it’s a really big bag of pistachios.
Anyway! Today I’ve got arecipe to share that I’m pretty sure is Olympian-approved – Chorizo and Egg Avocado Toasts.Because the only way to make avocado toast even better is to put a poached egg + chorizo on it!
Whether you’re blasting thousands of calories in the pool each day, or just looking for a healthyway to start your day, these gluten-free avocado toasts are the perfect breakfast, or lunch or dinner for that matter, as they’re incredibly filling and easy.
Avocado Toast burst onto the culinary scene a few years and I resisted the urgeto try ’em for quite some time. I just didn’t get it – toast + avocado? What’s the big whoop? Finally I tried it, and WHOOP. It’s good. Creamy avocado, salt, and crunchy gluten-freetoast makes for a killer combo that keeps me full for hours, though I took things up a notch by topping it withsizzling, spicy homemade chorizo and a drippy poached egg for even more staying power. This meal is full ofprotein and healthy fats – I’m giving it the breakfast gold medal (yes, I went there!)
Last thing, if you think poaching an egg sounds difficult or intimidating, give this recipe a try – if you can boil water and stir said boiling water, you can poach an egg.Go for the gold! Literally! Because the yolk is gold – get it? Nevermind…
Start by browning4oz Mexican pork chorizo.You can go the store-bought route or make your own, which is what I did. Honest Cooking’s Authentic Mexican Chorizo recipe wasmy guide (see recipe card below for a few adjustments I made,) asI already had 99% ofthe ingredients on hand. Just had to buy a pound of ground pork!
Honest Cooking’s recipe is for one pound of chorizo, butyou’ll only need a 1/4 pound for this recipe, so I froze the remaining 3/4lbin 4oz portions so I canpull out a portion anytime I wantto makethese avocado toasts. Freezer meals, for the win!
Mmkay. Drizzle a littleextra virgin olive oil into the bottom of a skillet over medium-high heat then saute until the chorizo is browned and cooked through, and then set aside.
Meanwhile, make the poached eggs. Bring a 2-3 quart saucepan filled with water to a boil then add a splash of distilled white vinegarand turn the heat down to medium. Once the water is at a gentle boil/simmer, use a cooking spoon to stir stir stir until you’ve created a whirlpool.
Crack an egg into a small dish then gently pour it into the center of the whirlpool and cook for 3 minutes, adjusting the heat to keep the water at a gentle simmer. Use a slotted spoon to transfer the egg to a paper towel-lined plate to drain then voila – you’ve got a poached egg! Told you it wasn’t that scary!
Repeat with the remaining eggs – no need to add more vinegar to the water, just repeat the whirlpool > add egg > cooking process until you’ve cooked four eggs.
Almost done! Nexttoast 4 slicesgluten-free bread. I exclusively use Canyon Bakehouse’s Mountain White Bread for all my GF bread needs. It is super squishy and, while Ido cut the crusts off when itun-toasted, as they’retough, there’s no need to when it’s toasted. We made BLTs with this bread when my in-lawswere in townand even Ben, who loathes GF bread (don’t blame him – 99% of it isn’t worth eating!) said, “this bread actually worked out great!”Woot!
You can find Canyon Bakehousebread at Super Target in the bakery section, or at most regular and specialty grocery stores in the specialty foods freezer section. I usually keep our loaves in the freezer then crack off a piece or two whenever I need it. Wrap in a paper towel then microwave for 28 seconds (no more no less!) to thaw for a sandwich, or just stick right in the toaster if you’re toasting it.
Last step is to smash 1/4 avocado on top of each slice of toast then sprinkle with salt. Top the avocado with a spoonful of chorizo, a poached egg, and a final sprinkling of salt and pepper, then dig in! Hope you enjoy this healthy, filling breakfast!
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Egg and Chorizo Avocado Toasts
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dairy freegluten free20 minute meal30 minute meal
Description
Egg and Chorizo Avocado Toasts are a healthy and filling way to start or end your day.These pumped upgluten-free avocado toasts are absolutelydelicious!
Ingredients
makes 4 toasts
- drizzle extra virgin olive oil
- 4oz gluten-free Mexican pork chorizo
- 4 eggs
- distilled white vinegar
- 4 slices gluten-free bread (I like Canyon Bakehouse Mountain White)
- 1 avocado, peeled and pitted
- salt and pepper
Directions
- Heat a medium-sized skillet over medium-high heat then drizzle ina little bit of extra virgin olive oil andadd the chorizo. Saute until cooked through, breaking it up as it cooks, then set aside.
- Meanwhile, bring a 2-3 quart saucepan filled withwater to a boil then turn the heat down to medium andadd a generous splash of vinegar (1-2 Tablespoons.) Once the water has come to a gentle simmer, crack an egg into a small dish then, using a spoon, stir the water until it creates a whirlpool. Carefully pour the egg into the center of the whirlpool then cook for 3 minutes for a runny egg,adjusting the heat to keep the water at a gentle simmer. Remove the egg with a slotted spoon then transfer to a paper towel lined plate to drain, and repeat with remaining eggs (no need to add more vinegar, just repeatthe whirlpool to cooked egg steps.)
- Toast bread then mash 1/4 of the avocado onto each slice and season with salt. Top each slice with a quarter of the chorizo and an egg then top with more salt and pepper and serve.
Notes
I made my own Mexican Chorizo using Honest Cooking's recipe, with the following measurements:
- 1lb ground pork
2 Tablespoons paprika
- heaping Tablespoon ground cumin
- 2-1/2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
1/4 teaspoon red chili pepper flakes (optional)
- 1/8 - 1/4 teaspoon ground cloves
- 2 bay leaves, ground in a mortar and pestle
- 3 Tablespoons apple cider vinegar
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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22 Comments
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Dr Martin Huang 03.19.2018 wow.. the egg really looks perfect. But, where is the cheese? Haa.
I thought it might be the perfect combi if were to add some cheddar cheese just before the egg settles down on it. :)Reply
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[…] onions, savory ground pork, melty cheese and bacon create this one of a kind swine-sandwich. Egg and Chorizo Avocado Toasts:Make your own chorizo in this awesomerecipe (and photo) from my homegirl Kristin at Iowa Girl […]
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- Sabrina B 10.05.2016
this looks great, love chorizo, love poached eggs, love avocado toast, so I know I’ll love this! thanks for your chorizo recipe, looks really good
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- Stephanie 08.26.2016
I’ve poached eggs several times since this recipe and it is SO EASY! Thanks for making such an intimidating style of egg become such a breeze to make!
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- Kristin 08.29.2016
Ahh, I’m so glad to hear it, Stephanie! Thanks so much for letting me know! :)
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- Steph 08.16.2016
Last night I made the Mexican chorizo as taco filler. Ah-mazing! Thank you!
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- Kristin 08.16.2016
So glad you loved! That chorizo is also fantastic with sweet potatoes and eggs, FYI!
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- Stella @ Stellicious Life 08.16.2016
I LOVE avocado toast, but never tried it with an egg. For that matter I’ve never poached an egg. Should I stir the whirlpool after the egg is in the saucepan, or just leave it be and only create a whirlpool before I slide the second egg in? Looks delicious, can’t wait to give it a try!
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- Kristin 08.16.2016
No need to stir again after dropping the egg into the whirlpool – just do it again after removing the first egg and before adding the second, third, etc eggs! :)
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- Meredith 08.12.2016
Thank you, thank you, thank youuuuu for the easy step by step directions for the poached egg! It’s something I’ve always wanted to try but figured would be too difficult. I made my first poached egg yesterday after seeing this recipe! Delicious :)
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- Kristin 08.15.2016
Oh my gosh that makes me so insanely happy, Meredith! So glad you gave it a try!!
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- links i love 8/12/16 - Nymph In The Woods 08.12.2016
[…] Egg and Chorizo Avocado Toasts by Iowa Girl Eats […]
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- Debtgirl 08.12.2016
Your eggs look perfect!!!!
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- Yum Yucky 08.11.2016
oooo weeee! I’m a sucker for good meals like this!
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- Feestzaal 08.11.2016
Wow! A perfect and a healthy filling recipe to start off with my day. I just love the combination of eggs and avocado toast. It would be amazing to have one. Thanks for the recipe Kristin :)
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- CJ in Omaha 08.10.2016
I have always wanted to make poached eggs, but figured it was so difficult that I never even bothered with looking up the directions on how to make it. So thank you for posting that! Can’t wait to try it this weekend.
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- Melissa 08.10.2016
I don’t comment often, but loved this…’I legit almost Googled “hobbies” ‘…. I am a momma to a 1 year old and almost 3 year old (September birthday). I have been feeling like I have no hobbies and envy those that find time for their hobbies while having young children. I think in this season of life, I have to accept that being a mom is my hobby! And in the meantime…I recently searched ‘hobbies for women’ on Pinterest and think I will start a hobby dream board for the future :)
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- Kristin 08.10.2016
Totally same boat! Would LOVE to find a hobby, but like you, being a Mom and worker bee is my hobby! Someday… ?
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- Taylor 08.10.2016
looks delish!! Love a runny egg!
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- Rustlin' up More Comfort | Pearltrees 08.10.2016
[…] Being from California, where diversity abounds, there’s never a shortage of ethnic favorites. In fact, I grew up in a city that proudly features its own Little Indian Town. Thai Coconut Curry Shrimp Noodle Bowls. We all need a food hug sometimes. I know, I know. Chicken and Potatoes with Garlic Parmesan Cream Sauce. 34 Delicious Cinco de Mayo Recipes – What's Gaby Cooking. Mexican Chicken Cornbread Casserole. Ahi Tuna Poke and Mango Salad. Chilaquiles. Bulgogi Sloppy Joes With Scallion Salsa Recipe. Braised Chicken With Artichokes and Olives Recipe. Hawaiian Chicken Fajitas. Half Baked Harvest – Made with Love. Lox Bagel Pizza – Shutterbean. Salsa Verde Chicken Enchilada Casserole. Egg and Chorizo Avocado Toasts. […]
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- Robyn 08.10.2016
If you crack your egg in a strainer and let the excess liquid drain, you do not have to add the vinegar or swirl the water. The extra liquid in the egg drains off from straining. Voila! Perfect poached egg magic!
Reply
- Kristin 08.10.2016
Great tip, Robyn!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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