Simple Poached Egg And Avocado Toast Recipe

Begin the recipe by spooning out the avocado meat into a mixing bowl. Mash it until it becomes a smooth consistency, then add 1/8 teaspoon of salt and pepper. Set aside.

Get a saucepan, fill it with water, and bring to a boil, which should take 2 to 3 minutes. Set it on medium-high heat. Add 1 teaspoon of salt to the water.

Get two small ramekins, and crack the eggs into the ramekins very carefully, keeping in mind that you do not want the yolks to break.

After the water has reached boiling point, turn the heat down to low-medium. Once the water has stopped boiling, pour the two eggs into the saucepan carefully, and let them cook for 1 minute. Then, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 5 minutes.

Toast the sourdough bread until brown, then top it with the avocado mixture, and put on a serving plate.

After the 5 minutes have passed, transfer the eggs out of the water, draining as much water as you can, and place on to the avocado mashed toast.

Get a sharp knife, and do an incision on the egg yolks, allowing the egg yolks to run onto the avocado toast.

Serve immediately.

Equipment Needed

Spice Level: