Avocado Toast has become the epitome of breakfast. It's the perfect combination of healthy fats, and just the right amount of indulgence (did we mention it looks perfect for those Instagram posts, too?). Kosterina's Avocado Toast has a Greek Twist--fully prepared with crumbled feta and a poached egg...and drizzled with Kosterina EVOO of course!
1. Bring a medium pot of water to boil (the water should be enough to eventually cover the eggs). Crack each egg into a small bowl, to ensure that each egg remains whole. When the water comes to a boil, reduce the heat to a low simmer, add the vinegar and gently lower the egg directly into the water. Poach gently for about 2-3 minutes, depending on how soft you want the egg to be. Using a slotted spoon carefully lift each egg and place it on a piece of folded paper towel to drain. Season with salt and pepper.
2. While the eggs are cooking, toast some bread and slice the avocado (or smash it on each piece of toast.)
3. Drizzle the hot, toasted bread with Kosterina extra virgin olive oil. Place the sliced avocado on top and then the poached egg. Sprinkle with the Greek Feta and drizzle with some more Kosterina olive oil. Serve at once with some freshly squeezed orange juice.
Trust us on this one, extra virgin olive oil makes for a uniquely delicious cookie with a crispy outside and chewy center. Especially if you're pressed for time - these are a winner and must try.
These protein-packed truffles are a delightful way to spend an afternoon with one of our favorite flavor combinations, almond butter and dark chocolate. They are quick to assemble and make for impressive gifts for teachers and neighbors, or to indulge in a midday treat.
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