Avocado Toast & Poached Egg

Which restaurant doesn’t serve it, Avocado Toast? Both Tal and I like to make a quick sandwich of toasted bread and avocado for lunch, but I also like to order them at nice Berlin lunch spots such as Melbourne Canteen, Roamers or Betty’n Caty. At the latter, they serve Avocado Toast with a poached egg on top. We tried it at home: so simple, so good.

Breakfast or Brunch, serves 4
Action Time: 20 minutes

4 thick slices of (sourdough) bread
olive oil or butter (optional)
2 ripe Hass avocados
juice of ½ lemon
2 tbsp vinegar
4 very fresh eggs, at room temperature
crushed red pepper flakes (from a mill), to taste

Extra: toaster or grill pan, skimmer, paper towel, bowl

1. Grill the slices of bread. If you like, sprinkle with some good olive oil or smear with butter. Mash the avocados and add lemon juice and freshly ground sea salt to taste.

2. You can poach eggs in many ways and this is the way that works best for us. Crack each egg into a small cup, making sure the yolks don’t break. In a wide pan, bring a fair amount of water to a simmer. Add the vinegar, and while stirring with a wooden spoon, create a gentle whirlpool. As soon as the whirlpool starts to slow down (test this by throwing a piece of the egg shell in the water: if it sinks slowly to the bottom of the pan, you can proceed), slide 1 egg carefully into the center of the whirlpool; if needed shape the egg a little with the wooden spoon. After about 3 minutes, the egg is poached perfectly: the egg white will be firm while the yolk will be still runny. Gently lift the egg out of the pan with a skimmer, place on a paper towel. Repeat with the other eggs. Keep the eggs warm by placing a bowl over them.

3. Spread the toasted bread with a thick layer of the avocado mash. Place an egg on each toast, sprinkle with ground chili pepper and some salt, and serve immediately.

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