11 Oct What’s Cooking With Kimberley – Avocado Toast
Welcome back to an all new fresh start Friday! If you’re on the avocado craze like many people today, then you are just going to love this simple, healthy, and delicious recipe!
The beauty of this recipe is that it is one of those any day, any time type meals. Avocados are a great heart health food containing more potassium than a banana.
Makes: 2 slices
- 2 slices Ezekial Bread
- 1 Tbsp unsalted butter in measured wax paper
- 1 tsp Trader Joe’s 21 Season Salute
- 1 Avocado, room temperature
- 2 Eggs
- 1 Tbsp apple cider vinegar
- 1 can (5 stalks) Hearts of Palm, sliced (leave in the jar/can)
- 6 Canned Artichoke Hearts, water-packed artichoke hearts, rinsed, drained and quartered (leave in the jar/can).
- Juice from ½ of a lemon.
- 1 Tbsp Olive Tapenade
- 1 ½ Cups of Arugula
- ¼ cup grated Parmesan
Put half the butter on each slice of bread. Sprinkle ½ tsp Trader Joe’s Season Salute spice on each slice of buttered toast. Put the toast into a toaster oven for 3-4 minutes.
poached egg directions
Bring water to a gentle boil. Put 1 Tbsp apple cider vinegar in water. Use slotted spoon and put egg in water. Let it move around with spoon. It takes about 3 minutes to cook.
Slice avocado in half then score it about 5 times lengthwise on each side. Use a spoon to scoop the half out. Take toast out of oven and smear on toast.
In a large mixing bowl add hearts of palm, artichoke hearts. Squeeze half a lemon over and mix. Add the olive tapenade and mix again. Mix in the arugula and parmesan. Place poached egg on top and break open. Slice the egg open to create the melding of dressing and seasoning effect.
I hope you enjoyed my fancy avocado toast! This is a great dish that can be made easily anytime of the year, and also anytime of the day – morning or evening!
Tune in to Doctor & The Diva weekdays to see more What’s Cooking With Kimberley and check our blog every Friday after the episode to see the full recipe!
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