Try this Smashed Avocado Miso Toast with Poached Egg and Furikake for breakfast or brunch – it’s deliciously simple.
Have you heard of furikake? This summer, our family celebrated the graduation of our twin boys in Hawaii, one of our favorite places to vacation. It’s a long trip from the East Coast, but no one ever complains about traveling across the country to hang out by the blue waters of Hawaii.
During our stay, we ate out almost every night, and furikake seemed to be used on everything from fries to furikake crusted fish to popcorn. I’ve been missing our Hawaiian vacation and the food, so one of the first things I bought upon our return was a jar of furikake. I’ve been sprinkling it on just about everything, including eggs.
Furikake is a mix of seaweed and other ingredients that vary depending on the flavor – there are lots of different kinds, including kimchi and wasabi. I used to sprinkle furikake on rice to get my kids to eat more when they were young.
This Avocado Miso Toast with Poached Egg and Furikake is so easy to prepare, there’s no excuse not to enjoy a healthy breakfast that tantalizes your tastebuds.
Avocado Miso Toast with Poached Egg and Furikake
- 1/2 avocado
- 2 teaspoons miso
- 2 pieces of gluten-free or whole grain toast
- 2 poached eggs
- furikake any kind
- Smash avocado and miso together in a bowl. Spread on toast. Top with poached egg and sprinkle with furikake.