Avocado Toast with Poached Egg
Crusty sourdough, smashed avocado seasoned with lemon and chili, topped with a perfectly poached egg and flaky sea salt. The breakfast that never gets old.
Ingredients
- 2slices of bread
- 1ripe avocado
- 2eggs
- 1 tbspwhite vinegar
- 2 cupswater
- 1/2lemon
- to tastesea salt
- to tasteblack pepper
- 1 pinchred pepper flakes
How to make it
Toast the bread slices until golden brown and crispy.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork until you reach desired consistency. Season with salt, pepper, and lemon juice.
Bring water to a gentle simmer in a shallow pot and add vinegar.
Create a whirlpool in the water and gently slide the first egg into the center.
Poach for 3-4 minutes until the white is set but the yolk remains runny.
Remove the poached egg with a slotted spoon and repeat with the second egg.
Spread the mashed avocado evenly on both toasted bread slices.
Top each slice with a poached egg and garnish with red pepper flakes, salt, and pepper.
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