Toast with Avocado and Poached Egg
Description
Perfect for both special occasions and everyday meals. These juicy, toasted toasts are great to take to work, on a picnic, or on a trip. Choose a soft avocado so it is ripe. Firm fruits are often unripe and slightly bitter in taste. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. It's best to use farm-fresh eggs from home-raised poultry; they have brighter yolks.
- 2
Step 2
There are several ways to prepare a poached egg, but the easiest is to use plastic wrap. Line a cup with it, forming depressions so the edges of the wrap hang over the sides. Grease the depressions with vegetable oil—this is essential; otherwise you won’t be able to separate the wrap from the egg white after cooking. Crack chicken eggs into the depressions.
- 3
Step 3
Salt the eggs and tie the ends of the plastic wrap so the eggs end up shaped like a little pouch.
- 4
Step 4
Bring water to a boil in a saucepan and reduce the heat to medium. Place the egg bags into the water and cook for 2 minutes. The white should become firm, while the yolk should remain runny.
- 5
Step 5
Peel the avocado and dice the flesh into small cubes. Mash it with a fork, pour in the lemon juice, and add salt. Mix thoroughly. The lemon juice will prevent the flesh from turning brown.
- 6
Step 6
Pour the remaining vegetable oil into the skillet and toast the bread on both sides until golden brown.
- 7
Step 7
Spread the avocado purée on the toasted bread slices and spread evenly.
- 8
Step 8
Carefully unwrap the plastic wrap and place the poached eggs on the avocado purée.
- 9
Step 9
Season with pepper and sprinkle the dish with chopped fresh herbs. Serve hot, cutting the eggs so the yolks run out.