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Avocado Toast

Hash Brown Avocado Toast

Name: Hash Brown Avocado Toast
Yield: 4
Ingredients: 3 c. Water; 4 ea. Eggs; 4 ea. Hash brown patties, baked; 1 ea. Avocados From Mexico, mashed; 1 T. Green onion, thinly sliced; 1 T. Distilled white vinegar; 1/8 t. Cumin; Salt and pepper to taste

4 Servings

290 Cals

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Description

This hash brown avocado toast does all the heavy lifting: crispy hash brown on the bottom, creamy Avocados From Mexico in the middle, and a runny poached egg on top. One bite of this avocado toast on hash brown, and you’ll be wondering why you ever settled for regular toast. Go ahead, have seconds.

Ingredients

Get Recipe Ingredients

3 c. Water

4 ea. Eggs

4 ea. Hash brown patties, baked

1 ea. Avocados From Mexico, mashed

1 T. Green onion, thinly sliced

1 T. Distilled white vinegar

1/8 t. Cumin

Salt and pepper to taste

4 serving per container

Serving size 1 serving

calories 290

% Daily Value*

Total Fat 20g 26%

Saturated Fat 4.5g 23%

Trans Fat 0g

Cholesterol 185mg 62%

Sodium 460mg 20%

Total Carbohydrates 20g 7%

Dietary Fiber 5g 19%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 9g

Vitamin D 1mg 6%

Calcium 42mg 4%

Iron 2mg 8%

Potassium 320mg 6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

In a bowl, mash avocado and mix in cumin, green onions and salt to taste. Set aside.

Fill a small soup pot with 3″ of inches of water, approximately 3 cups, and add vinegar. Bring to a boil.

Stir water with a wooden spoon so that you get a vortex whirling. Gently add the eggs, one at a time, into the center of this vortex. Poach for 3 minutes.

Gently remove eggs from water with a slotted spoon and drain well.

Layout 4 cooked hash brown “toasts” onto 4 plates. Evenly distribute the mashed avocado mix between the 4 and spread to cover “toast”.

Carefully place poached egg on top of each “toast”. Season with salt and pepper to taste and serve.

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Description

In a bowl, mash avocado and mix in cumin, green onions and salt to taste. Set aside.

Fill a small soup pot with 3″ of inches of water, approximately 3 cups, and add vinegar. Bring to a boil.

Stir water with a wooden spoon so that you get a vortex whirling. Gently add the eggs, one at a time, into the center of this vortex. Poach for 3 minutes.

Gently remove eggs from water with a slotted spoon and drain well.

Layout 4 cooked hash brown “toasts” onto 4 plates. Evenly distribute the mashed avocado mix between the 4 and spread to cover “toast”.

Carefully place poached egg on top of each “toast”. Season with salt and pepper to taste and serve.

Email recipe

Ingredients

Get Recipe Ingredients

3 c. Water

4 ea. Eggs

4 ea. Hash brown patties, baked

1 ea. Avocados From Mexico, mashed

1 T. Green onion, thinly sliced

1 T. Distilled white vinegar

1/8 t. Cumin

Salt and pepper to taste

4 serving per container

Serving size 1 serving

calories 290

% Daily Value*

Total Fat 20g 26%

Saturated Fat 4.5g 23%

Trans Fat 0g

Cholesterol 185mg 62%

Sodium 460mg 20%

Total Carbohydrates 20g 7%

Dietary Fiber 5g 19%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 9g

Vitamin D 1mg 6%

Calcium 42mg 4%

Iron 2mg 8%

Potassium 320mg 6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!