Poached Egg & Avocado Toast

Quick Summary

This recipe balances heart-healthy fats, complex carbohydrates, and high-quality protein. It focuses on the technique of poaching to achieve a runny yolk that acts as a natural sauce for the toasted bread.

Ingredients

Method

1. 1. Prepare the Avocado: Slice the avocados and scoop the flesh into a bowl. Mash lightly with a fork, leaving a bit of texture. Season with a pinch of salt.
2. 2. Toast the Bread: Toast your sourdough until golden and firm enough to hold the weight of the toppings.
3. 3. Poach the Eggs: Bring a pot of water to a gentle simmer. Add vinegar. Crack each egg into a small ramekin, then gently slide it into the water. Cook for 3 minutes for a soft, runny yolk.
4. 4. Assemble: Spread the mashed avocado generously over the toast. Carefully lift the poached egg with a slotted spoon, pat dry on a paper towel, and place atop the avocado.

Nutrition Snapshot

Frequently Asked Questions

How do I know if an avocado is ripe?

The skin should be dark and yield slightly to gentle pressure without feeling mushy.

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free. Ensure your sourdough is made without butter or milk.

What if my eggs stick to the bottom of the pot?

Ensure your water is at a gentle simmer, not a rolling boil, and use a fresh egg; older eggs have thinner whites that separate more easily.