Poached Egg Avocado Toast
A delightful fusion of creamy avocado topped with perfectly poached eggs on crispy toast, perfect for busy mornings or leisurely brunches.
Ingredients
Main Ingredients
- 2 slices slices of sourdough or whole grain bread For a delightful crunch and nutty taste.
- 1 whole ripe avocado For spreading.
- 2 whole fresh eggs For poaching.
- 1 tablespoon white vinegar Helps to hold the egg whites together during cooking.
- to taste salt and freshly ground black pepper For enhancing flavors.
Optional Toppings
- to taste chili flakes For an extra kick.
- to taste lemon juice For added brightness.
- to taste garlic powder For aromatic depth.
Instructions
Preparation
- Toast the bread slices until golden and crispy.
- In a bowl, mash the avocado with salt, pepper, and a squeeze of lemon.
Cooking
- Bring water to a gentle simmer in a saucepan, add vinegar, then carefully slide in the eggs.
- Cook for 3–4 minutes until the whites are set but the yolks are still runny.
Assembly
- Spread the mashed avocado generously over each toast slice.
- Top with a poached egg, allowing the yolk to cascade onto the avocado.
- Sprinkle with salt, pepper, and any optional toppings like chili flakes.
Serving
- Serve immediately while the yolk is still runny.
Notes
Use the freshest eggs for better poaching. If challenging, try wrapping an egg in cling film to poach it. For variations, use flavored salts or herb-infused oils.