Avocado | Avocado and Poached Egg Brunch Toast
Thursday, June 6, 2019
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Ingredients:
2 Slices Whole Wheat Bread
1 Avocado
Salt and Pepper (for seasoning)
Pinch of Smoked Paprika (for seasoning)
2 Eggs
2 Tsp White Vinegar (for adding to the boiling water)
Juice of 1/2 Lime
Chilli Flakes (for seasoning)
Instructions:
- First fill a saucepan with water and add 2 tsp of white vinegar. Put on the stove and bring to the boil. Meanwhile toast the bread lightly and leave in a rack to cool so it doesn’t go soggy.
- Cut the Avocado in half long ways around the stone, and pull it apart so you have two halves, one with the stone in. To remove the stone put a knife in it and twist – it will pop right out. Use a spoon to scoop out the flesh in one half and then slice. Lay the slices evenly on the toast slices and spritz with the lime juice so the avocado does not go brown. Season with salt and pepper and repeat with the other half. Put aside.
- Poach the eggs one at a time. Have a plate covered with a kitchen towel ready. Crack the egg into a small bowl so it is easier to transfer into the water. stir the boiling water vigorously with a spoon to get a swirling clockwise motion in the water. Allow the swirling to calm slightly, then drop the egg right into the centre. It should drop straight to the bottom and remain relatively still. Set a timer for 3 minutes then remove the egg with a slotted spoon and place on the plate lined with kitchen towel. Repeat with the second egg. Note – 3 minutes will give you a poached egg where the white is cooked and the yolk is runny. Increase the time to 4 or 5 minutes if you like the yolk more solid.
For Full Instruction: laurencariscooks.com
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