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Avocado Toast with Poached Egg
Created by: Howcan Team
Ingredients
- 2 ripe avocados
- 4 slices of whole grain bread
- 4 large eggs
- 1 tablespoon of white vinegar
- Salt and pepper to taste
- Optional toppings: red pepper flakes, cherry tomatoes, microgreens
Instructions
- 1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork and season with salt and pepper to taste.
- 2. Toast the slices of whole grain bread until golden and crispy.
- 3. Fill a large saucepan with about 3 inches of water and bring to a simmer. Add 1 tablespoon of white vinegar to the water.
- 4. Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the simmering water and carefully slide the egg into the center of the whirlpool. Poach the egg for 3-4 minutes for a soft yolk, then remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
- 5. Spread the mashed avocado evenly onto the toasted bread slices.
- 6. Carefully place a poached egg on top of each avocado toast.
- 7. Season the poached eggs with a pinch of salt and pepper, and add any optional toppings if desired.
- 8. Serve immediately and enjoy!
Avocado Toast with Poached Egg has become a beloved brunch staple, blending creamy avocado, perfectly poached eggs, and crispy toast. This dish rose to popularity in the early 2010s, championed by Australian chef Bill Granger. Its simple yet indulgent combination quickly spread across trendy cafes in Melbourne and Sydney before making its way to the United States and Europe. Today, it's a must-have on brunch menus worldwide. The key to a perfect Avocado Toast with Poached Egg lies in the quality of the ingredients – ripe avocados, fresh eggs, and artisanal bread. For a twist, some chefs add a sprinkle of chili flakes or a drizzle of balsamic glaze. For the best version of this dish, head to renowned brunch spots in Melbourne or Sydney, where chefs have perfected the art of Avocado Toast with Poached Egg.
15 min
2
320 calories
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