TGIF!

Friday! Friday! Get to sleep in on Friday! When did the Friday anthem go from partying all night, to rejoicing the couple hours of extra sleep in the morning? Oh yea, when I got a job. My days pretty much look like this: Wake up at 7am, go to school till 4, work 5-9, homework till about 12am, eat somewhere in between, sleep and repeat. Sounds exciting, huh?! Hectic might be a better word. But Friday's... Beautiful beautiful Friday's... My day off from school, and work usually doesn't start till 2! So my version of a party is sleeping in until about 11, and treating myself to a yummy breakfast (since my usual breakfasts consist of an apple).

So here I have for ya'll, my first recipe! Ta-Dah! An easy to make, fulfilling, healthy (if you couldn't already tell) honey wheat avocado toast, with a poached egg on top! Sounds fancy, but trust me, it's super simple to make. 

You'll need: 

honey wheat toast 

Low fat cream cheese. 

An avocado

Lime

Eggs

White vinegar 

And seasonings (salt, pepper, paprika, chilli flakes. What ever floats your boat really) 

I start by taking a small sauce pan, filling it all the way with water and setting it on low heat.

While the water comes to a slow boil, I put my two slices of honey wheat bread in the toaster and begin making the spread. Take your low fat cream cheese (I like the whipped kind because it adds some fluffiness to my spread) and add it to a bowl. For two slices of bread I use one full tablespoon, but it's really up to you how much spread you want. Then I take my avocado (trick for telling wether or not your avocado is ripe: the little stem nub at the top of your avocado, when peeled off should have a nice yellow skin underneath. Green means unripe, and brown means overripe) and cut it in half. A simple way to make sure the avocado mixes well with the cream cheese is to kind of "shred" the avocado while it's still in its skin. You do this by running your knife in kind of a checker board pattern into the avocado (or a crazy slasher pattern like I do) before scooping it out. This gives you smaller chunks that will be easier to mash with the cream cheese. Add a pinch of salt and juice of half a lime to your avocado cream, and wa-lah! Your avocado spread is done! By this time you probably want to grab your toast. I like mine to be on the crunchy side, especially because adding the spread will soften it a bit.

Has your water come to a slow boil? Yes? Then add about a table spoon of the white vinegar to it (this helps the egg whites stay together) and turn the heat up to a medium low (still making sure the water doesn't boil too much). 

Crack you egg in a small bowl. Every egg you use should have its own bowl (this helps keep the shape of the egg when you add it to the water). Gently lower the bowl into the slow boiling water and tip the egg in. Let the egg cook for 5-6 minutes. You will see the whites starting to set. While your eggs are poaching, spread you avocado cream cheese on to your toast. I like to add a couple chilli flakes on top for a kick. When your egg whites are perfectly set, remove the egg using a slotted spoon. I like to hover over the sauce pan for a bit to make sure all excess water drains off the egg. Place the egg right on top of your avocado toast. Add some salt (I use Himalayan pink salt) and some course black pepper (I also add a pinch of paprika because I like my food on bit of the spicy side). Pour yourself a cup of coffee (or some  jasmine green tea for me) and enjoy!