Whelp it’s official, I’m Olympics obsessed. Today I’ve got a recipe 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!
Gluten Free Avocado Toasts
Whether you’re blasting thousands of calories in the pool each day, or just looking for a healthy way 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 urge to 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-free toast makes for a killer combo that keeps me full for hours, though I took things up a notch by topping it with sizzling, spicy homemade chorizo and a drippy poached egg for even more staying power. This meal is full of protein 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!
Start by browning 4oz Mexican pork chorizo. You can go the store-bought route or make your own.
I really like Honest Cooking’s Authentic Mexican Chorizo recipe which is easy to follow and made with everyday ingredients.
Drizzle a little extra 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 vinegar and 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!
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.
Next toast 4 slices gluten-free bread. I exclusively use Canyon Bakehouse’s Mountain White Bread for all my GF bread needs. It is super squishy and, while I do cut the crusts off when it un-toasted, as they’re tough, there’s no need to when it’s toasted. 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 25 seconds to thaw for a sandwich, or just stick right in the toaster if you’re toasting it.
Last step is to smash 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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