Super simple elevated avocado toast breakfast with poached egg and an easy brown butter hollandaise. The perfect way to take your toast to the next level.

Brown butter everything is delicious. Why not incorporate it into something savoury like your hollandaise sauce. To keep things simple we used store bought hollandaise and simply browned our butter in a saucepan and added some tumeric to give it a deeper yellow tone. It makes all the difference.

A touch of mustard with eggs especially in a breakfast sandwich is the way to go. It just adds a depth of flavour. We recommend adding it to all of your future egg sandwiches- trust us!

Top your avocado with any remaining fresh herbs and greens you’ve got laying around. It doesn’t have to be basil or green onions, whatever you’ve got on hand would work. As a last resort you can turn to dried herbs.

To poach eggs, bring a medium sized pot of water to a slow boil and reduce the heat slightly. If you’ve never poached eggs before adding white vinegar to the water is an easy trick to help the eggs perfectly poach. (i.e. helps the egg stay together and the whites don’t separate) Just a little will do. We like to use a whisk and stir the water a little bit to get a small vortex going. Crack your egg into the pot when the vortex calms down. Depending on your confidence level start with poaching one egg at a time. You can do two if you are really comfortable with the method.

You should let your eggs cool for a minute or two before plating. Remove with a slotted spoon to ensure there is no excess liquid. For a medium poached egg it takes about 3 minutes. Ensure that the heat is between medium-high as to avoid over cooking your eggs.

We hope you enjoy this recipe. Be sure to tag us @thecommunalfeast and #thecommunalfeast

Print Recipe

avocado toast with brown butter hollandaise

super simple avocado breakfast toast with a brown butter hollandaise

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast

Author: the communal feast

Ingredients

• 1-4 eggs poached
• 1-2 avocados thinly sliced
• dijon mustard
• salt and pepper
• 1 TBS green onions chopped
• 1 TBS fresh herbs such as basil
• 1 pkg store bought hollandaise
• 1/2 cup butter
• 1/2 cup milk
• 1 tsp tumeric
• lemon
• serve on toasted bread of choice

Instructions

• In a small saucepan, melt the butter over medium heat until melted. Continue to cook stirring frequently until it turns brown and smells slightly nutty. About 5 minutes. The butter is ready when bubbles or foam no longer appear when stirring and you’ll notice a change in colour. At this point if using store bought hollandaise add the contents mixing to incorporate and slowly add the milk stirring until thickened. Finish by mixing in the tumeric and set aside.
• To assemble (1 toast): spread desired amount of dijon mustard across toasted bread, next fan out half of an avocado, season with salt, pepper, a squeeze of lemon, garnish with basil, green onions and top with poached egg. Finish with brown butter hollandaise.
• Serve immediately.