Avocado Toast with Poached Eggs
Method
Toast the Bread: Toast the wholemeal bread until golden and crisp.
Mash the Avocado: In a small bowl, mash the avocado with the lemon juice, salt, and black pepper, leaving it slightly chunky.
Prepare the Poaching Water: Fill a saucepan with 8–10 cm of water and add the white wine vinegar. Bring to a gentle simmer.
Poach the Eggs: Stir the water to create a gentle whirlpool. Crack each egg into the centre, one at a time, and poach for 3–4 minutes, or until the whites are set and the yolks remain soft. Remove with a slotted spoon and drain well.
Assemble the Toast: Spread the mashed avocado evenly over the toasted bread and top each slice with a poached egg.
Finish and Serve: If desired, drizzle with the olive oil and season with additional salt, black pepper, and a pinch of chilli flakes before serving.
This enhanced version of avocado toast combines a creamy, lemon-seasoned avocado base with perfectly poached eggs. The runny yolk complements the avocado, while a drizzle of olive oil and a dash of red pepper flakes add just the right amount of flavor and spice. Oatmeal with Almond Butter and Berries
Nutrition Facts
Per serving
