Introduction:
Creamy, comfortable and easily elegant - Avocado toast with poach eggs is the type of meal that looks fun but fresh. Buttery eggs on a toast with ripe avocado and crowned with silk hunting eggs, it is a brunch main that celebrates minimal ingredients and maximum taste. Whether you are starting on your morning's on a note or preparing a fast-fix lunch, this dish provides a complete balance of good fat, protein and texture.
Ingredients:
- Bread of choice: 2 slices
- Ripe Avocado: 1 Large
- Eggs: 2
- Vinegar: 1 tsp
- Salt
- Fresh ground black pepper
- Olive oil or butter
- Optional garnishes:
- Chili flakes
- Fresh herbs
Instructions:
- Toast bread:
- Brush your bread slightly with olive oil or butter.
- Toast them in a toaster or skillet until they are golden . An aromatic, crunchy base will enhance the whole dish.
- Prepare Avocado:
- Half the avocado, remove pit the and put it in a bowl. Mash it with a fork easy to spread chunky or similar to the texture.
- Now, add in lemon juice, a pinch of salt and ground black pepper. Taste and adjust the seasoning to enhance its creamy and tangy taste.
- Poach the eggs:
- Take a medium saucepan, bring water to a gentle simmer and add white vinegar. Crack each egg in a small bowl.
- Make a lighter whirlpool in boiling water using a spoon, then slide one egg gently in the middle. The roaming water will help the egg white to the envelope.
- Poach the eggs for about 3-4 minutes, or the yolk is soft and flowing until the whites are completely set.
- Remove the eggs using a slotted spoon and set it on a paper towel for excess water. Repeat with another egg.
- Assemble toast:
- To assemble take apiece of bread and spread the mashed avocado on it.
- Now, put the eggs on top of the avocado. The hot yolk will slowly mix with a creamy avocado creating a natural sauce.
- Finish and decoration:
- To finish sprinkle salt and pepper on top. Add a pinch of chili flakes for the heat touch .
- Garnish with chopped fresh herbs for color and extra freshness.
