Type: Breakfast, Sandwich
Prep Time: 6 min.
Cook Time: 4 min.
Ready in: 10 min.
There’s a reason why these toasts are all the rage and topping them with Beemster Goat takes this breakfast staple off the charts.
Bring a large pot of water to a boil. Once the water is boiling, turn off the heat, and carefully crack eggs, 1 at a time, into water. Cover and cook until whites have set, 4 min. Transfer with a slotted spoon to a plate.
Meanwhile, in a medium bowl, mash the flesh of the avocado with the back of a fork. Add lime juice, cumin, salt, and pepper and mix to combine.
Spread avocado onto toasted bread and top with eggs. Garnish each toast with 2 tbsp cheese and cracked black pepper.
Tip: Crack eggs into a fine mesh strainer before adding to boiling water for firmer, rounder egg whites.
4 large eggs
2 avocados, peeled and pitted
2 tbsp lime juice
2 tsp ground cumin
4 slices sourdough bread, toasted
½ cup (50g) shredded Beemster Goat cheese