Avocado Toast with Poached Egg
Avocado Toast with Poached Egg, the culinary darling of the contemporary breakfast scene, beckons us into a world where simplicity meets sophistication, and where each bite tells a story of cultural influences, evolving tastes, and the artistry of modern gastronomy
Equipment
- 1 toaster
- 1 sm pan large enough for 2 eggs
Ingredients
- 2 slices of your favorite bread such as sourdough, whole wheat, or multigrain
- 1 ripe avocado
- 2 large eggs
- Salt and pepper to taste
- Red pepper flakes optional, for a bit of heat
- Lemon juice optional, for extra flavor
- Fresh herbs such as chopped cilantro or chives for garnish
- Olive oil or butter for toasting and poaching
Instructions
- Prepare the Avocado:
- Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until it reaches your desired level of creaminess. You can add a squeeze of lemon juice, a pinch of salt, and a dash of red pepper flakes for extra flavor if you like.
- Poach the Eggs:
- Fill a medium-sized saucepan with water until it's about two-thirds full. Add a splash of vinegar (about 1-2 tablespoons) to the water; this helps the egg whites coagulate more easily.
- Bring the water to a gentle simmer over medium-low heat.
- Carefully crack one egg into a small bowl.
- Create a gentle whirlpool in the simmering water by stirring it with a spoon.
- Gently slide the egg into the center of the whirlpool. The swirling water will help the egg white envelop the yolk.
- Poach the egg for about 3-4 minutes for a soft, runny yolk or longer for a firmer yolk.
- Remove the poached egg with a slotted spoon and place it on a plate lined with paper towels. Repeat the poaching process for the second egg.
- Toast the Bread:
- While the eggs are poaching, toast the bread to your preferred level of crispiness.
- Assemble the Avocado Toast:
- Spread the mashed avocado evenly onto each slice of toasted bread.