If you don’t like avocado, please leave now. We cannot be friends.
Ok fine fine, I’m kidding. But, seriously, I LOVE avocado! I could put it on just about everything. I have used it for both savory and sweet dishes. It is a healthy fat and its so creamy and delicious. Poached egg on avocado toast is a go-to for me. It feels so rich and decadent yet it is so good for you! And, to top it off, it is FAST and EASY! I don’t know about you but, fast and easy are words that I like to hear when it comes to breakfast. The whole dish takes 6 minutes to make once your water is simmering or 3 minutes if you’re only making one serving.
Start with perfectly poached eggs, then lay them on a bed of creamy deliciousness!
Poached Egg on Avocado Toast (serves 2)
2 pieces of bread
splash of vinegar
salt and pepper
Bring 2 inches of water to a bubbling simmer over medium high heat but, not to a boil. You should see bubbles on the bottom of your pan but, they should not reach the surface of the water. Add a splash of vinegar and a pinch of salt to your water. All this does is regulate the water and keep the egg nice and compact. It doesn’t flavor your eggs in any way.
While waiting for your water to reach a simmer, strain your eggs one at a time through a fine sieve. Strain each egg into it’s own separate dish. What you’re doing here is removing the really watery part of the egg white. This is the part that usually sends spider legs all over your pan when poaching eggs. After straining you should be left with only the yolk and the very thick part of the egg white. Once your water is simmering slowly pour one egg into your water. You do not need to stir the water. Set your timer for 3 minutes.
While your egg is poaching, toast your bread and then smash half the avocado on each piece of bread.
At the 3 minute mark, remove your egg from the pan with a slotted spoon and place it on a paper towel while you poach your second egg. Once your eggs are done, place them on top of your avocado toast and sprinkle with salt and pepper. Voila! I like to add a couple of dashes of hot sauce over the top of mine but, hey, you do you!