Avocado and egg on toast

My new favorite breakfast! Also makes a great lunch or light dinner. Provides a generous meal for 2 or a lighter meal for 4.

1 ripe Haas avocado
4 slices whole grain bread
4 large eggs
1/2 c shaved Parmesan cheese
2 TB chopped fresh herbs (parsley, chives, tarragon, etc.)

Poach the eggs to your liking (a runny yolk is a big part of this dish’s appeal). While they are cooking, toast the bread and spread 1/4 of the avocado on each slice. Sprinkle with S&P to taste, top each slice with an egg, followed by a little more S&P, the cheese, and finally the herbs. Serve immediately.

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