Whelp it’s official, I’m Olympsessed (Olympics obsessed, of course.)
Every evening since Friday we’ve tucked Lincoln into bed then raced downstairs to sit on the edges of our seats (read: recesses of the couch,) and catch the evening’s competitions. Oddly enough I’m all about swimming this time around, when previously I’d been glued to all things gymnastics. The pure adrenaline I feel watching athletes who swim faster than I run inching ahead of one another in the water LIVE, versus waiting for the scores to be tallied, is such a rush. I mean, my feet were even sweating watching the men’s 4×100 meter freestyle relay on Sunday, as reported by Ben who was rubbing them at the time.
Watching these young athletes absolutely crush life is making me feel like I should probably get a hobby besides cracking open pistachios in between heats. I legit almost Googled “hobbies” the other day but stopped because, well, it’s a really big bag of pistachios.
Anyway! 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!
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! Literally! Because the yolk is gold – get it? Nevermind…
Start by browning 4oz Mexican pork chorizo. You can go the store-bought route or make your own, which is what I did. Honest Cooking’s Authentic Mexican Chorizo recipe was my guide (see recipe card below for a few adjustments I made,) as I already had 99% of the ingredients on hand. Just had to buy a pound of ground pork!
Honest Cooking’s recipe is for one pound of chorizo, but you’ll only need a 1/4 pound for this recipe, so I froze the remaining 3/4lb in 4oz portions so I can pull out a portion anytime I want to make these avocado toasts. Freezer meals, for the win!
Mmkay. 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! Told you it wasn’t that scary!
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.
Almost done! 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. We made BLTs with this bread when my in-laws were in town and even Ben, who loathes GF bread (don’t blame him – 99% of it isn’t worth eating!) said, “this bread actually worked out great!” Woot!
You can find Canyon Bakehouse bread at Super Target in the bakery section, or at most regular and specialty grocery stores in the specialty foods freezer section. 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 28 seconds (no more no less!) to thaw for a sandwich, or just stick right in the toaster if you’re toasting it.
Last step is to smash 1/4 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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Egg and Chorizo Avocado Toasts
Egg and Chorizo Avocado Toasts are a healthy and filling way to start or end your day. These pumped up gluten-free avocado toasts are absolutely delicious!
- drizzle extra virgin olive oil
- 4oz gluten-free Mexican pork chorizo
- 4 eggs
- distilled white vinegar
- 4 slices gluten-free bread (I like Canyon Bakehouse Mountain White)
- 1 avocado, peeled and pitted
- salt and pepper
- Heat a medium-sized skillet over medium-high heat then drizzle in a little bit of extra virgin olive oil and add the chorizo. Saute until cooked through, breaking it up as it cooks, then set aside.
- Meanwhile, bring a 2-3 quart saucepan filled with water to a boil then turn the heat down to medium and add a generous splash of vinegar (1-2 Tablespoons.) Once the water has come to a gentle simmer, crack an egg into a small dish then, using a spoon, stir the water until it creates a whirlpool. Carefully pour the egg into the center of the whirlpool then cook for 3 minutes for a runny egg, adjusting the heat to keep the water at a gentle simmer. Remove the egg with a slotted spoon then transfer to a paper towel lined plate to drain, and repeat with remaining eggs (no need to add more vinegar, just repeat the whirlpool to cooked egg steps.)
- Toast bread then mash 1/4 of the avocado onto each slice and season with salt. Top each slice with a quarter of the chorizo and an egg then top with more salt and pepper and serve.
I made my own Mexican Chorizo using Honest Cooking's recipe, with the following measurements:
- 1lb ground pork
2 Tablespoons paprika
- heaping Tablespoon ground cumin
- 2-1/2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
1/4 teaspoon red chili pepper flakes (optional)
- 1/8 - 1/4 teaspoon ground cloves
- 2 bay leaves, ground in a mortar and pestle
- 3 Tablespoons apple cider vinegar
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.