Avocado Egg Salad Pocket Toast, a simple but delicious breakfast item, is not only attractive in appearance, but also the perfect combination of health and nutrition. With its unique pocket design, this toast is cleverly incorporated into the avocado egg salad, which not only satisfies the enjoyment of the taste buds, but also takes into account the health needs of the body.
Imagine the morning sun shining on the windowsill and you gently pick up a slice of golden, crispy pocket toast and feel the plump avocado egg salad run smoothly in your mouth as you bite into it. The natural sweetness of avocado blends perfectly with the aroma of eggs, paired with the crispy texture of toast, making you feel like you are in a sea of delicious food, and you can indulge in this feast for your taste buds from the early morning.
It's worth mentioning that this pocket toast avocado egg salad rejects the traditional use of mayonnaise in favor of a nutritious avocado instead. Avocados are not only rich in vitamins and minerals, but also have a unique smooth texture that makes salads healthier and tastier. This combination not only reduces fat intake, but also adds more dietary fiber, making breakfast more nutritious and balanced.
In addition, the design of the pocket toast is even more ingenious. It can be used to hold money and symbolize the accumulation of wealth; It can also be filled with a delicious avocado egg salad to satisfy the taste buds. This dual function makes pocket toast not only a delicacy, but also a creative work of life.
In short, avocado egg salad pocket toast has become the first choice for many people's breakfast due to its unique delicious and healthy nutritional combination. It is not only simple and easy to make, but also nutritious, which not only satisfies people's pursuit of food, but also takes into account the health needs of the body.
Ingredients: 2 thick slices of toast, 200g avocado, 2 eggs, 1/3 tsp black peppercorns, 1/4 tsp salt, 5 tbsp frozen blueberries, 20 frozen strawberries
1. How to dig the groove of pocket toast: cut each slice of square thick slice toast in half.
2. Use a bread knife to draw grooves for the toast, and the bread and meat in the toast trough can be mixed with the avocado egg salad. Toast should be dug into pockets, and thick slices of toast should be dug into pockets.
3. Quickly make boiled eggs with an electric pot: take out the meal from the refrigeration before the egg is cooked, wash it at room temperature, put two kitchen paper towels and 2 tablespoons of water in the electric pot to wet the paper towels, put the eggs and press the electric pot, unplug it after jumping, take it out for 10 minutes, put it in a bowl, and rub it with the front edge of the spoon.
4. If there is no soft avocado, you can use frozen avocados like me, vacuum packed and frozen to keep them fresh, eat as much as you want, don't worry about oxidizing and softening together if you don't finish it, a pack of 500g, unfinished avocados, fold the bag and then use the sealing clip to put it back in the freezer for freshness.
5. Put the avocado with the boiled egg crumble. Chop the front edge of the tablespoon and stir together, sprinkle with black peppercorns and salt to enhance the flavor and mix well to complete the avocado egg salad.
6. Scoop the avocado egg salad into the toast pocket and try to fill it as much as possible before it is full.
7. When the final plate is served, take out the guardian angel from the freezer before basking in the sun, and use a clean spoon to scoop out the desired amount and put it in a clean plate.
8. Frozen blueberries are the patron saint of my eyes to write recipes on my phone, and I have to come too.