Avocado Toast with Poached Eggs
shared by המטבח של Nibblore
Crisp sourdough toast is topped with creamy avocado, a tender poached egg with a runny yolk, and a fresh touch of lemon and chives. Draining the loose egg white before poaching and keeping the water at a gentle simmer produces a neat shape without creating a whirlpool. It makes a quick, satisfying breakfast, brunch, or light lunch. • Fresh eggs have firmer whites that hold closely around the yolk, producing neater poached eggs. • If the water begins to boil vigorously, add a tablespoon of cold water and immediately reduce the heat; strong bubbling can break up the egg white. • To check the avocado, press gently near the stem end: it should yield slightly without feeling overly soft or spongy. • Replace the sourdough with any sturdy bread suitable for toasting, including gluten-free bread. • Replace the chives with thinly sliced spring onions or chopped coriander leaves. • For gentle smoky flavour, replace the chilli flakes with a pinch of smoked paprika. Best eaten immediately. The mashed avocado can be refrigerated in an airtight container for up to 12 hours with cling film pressed directly onto the surface. Poached eggs can be chilled in iced water, covered and refrigerated for up to 1 day, then reheated for 1 minute in hot water that is not boiling; toast the bread and assemble only just before serving. This dish is not suitable for freezing.
- Total time
- 18 min
- Servings
- 2
- Difficulty
- Intermediate
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Save recipeIngredients
- 2large fresh eggs
- 2 slicessourdough bread, about 2 cm thick
- 1medium ripe avocado, halved and pitted
- 2 tspfresh lemon juice
- 1 tspextra-virgin olive oil
- 1 tbspwhite vinegar
- ¼ tspfine salt
- ⅛ tspblack pepper, freshly ground
- 1 tbspchives, finely chopped
- 1 pinchchilli flakes
Instructions
- 1Fill a wide saucepan with 7–8 cm of water, add the vinegar, and bring it just below a simmer over medium heat. Reduce the heat until small bubbles appear on the bottom without a rolling boil; aim for a water temperature of 85–90°C.
- 2Toast the bread in a toaster or dry frying pan over medium heat for 2–3 minutes per side, until golden and crisp around the edges but still slightly soft in the centre.
- 3Scoop the avocado flesh into a bowl and mash it with a fork together with the lemon juice, olive oil, half the salt, and half the pepper. Leave a few small chunks for texture, then divide the mixture between the warm slices of toast.
- 4Crack each egg separately into a fine-mesh sieve set over a bowl and let the loose white drain for 15 seconds. Transfer each egg to a separate small cup without breaking the yolk.
- 5Gently slide the eggs into the water, placing one on each side of the saucepan. Cook uncovered for 3–3½ minutes, keeping the water calm, until the whites are opaque and set but the yolks still feel soft.
- 6Lift out the eggs with a slotted spoon, drain them on kitchen paper for 20 seconds, and gently trim away any loose strands of white. Place one egg on each toast, sprinkle with the remaining salt and pepper, chives, and chilli flakes, then serve immediately.