perfectly poached eggs on lemony avocado toast
Author: 
 
Equipment: Saucepan with lid.
Ingredients
  • 4 eggs (as fresh as possible)
  • 1 tsp. white vinegar
  • 4 pieces of bread (I used whole-wheat Arnold Sandwich Thins)
  • 1 avocado
  • Juice of ½ lemon
  • Fine sea salt & freshly ground pepper
Method
  1. Prepare your poaching water and your eggs: Fill a medium saucepan ⅔ full of water (a couple of inches deep) and put over high heat to bring to a boil. Crack each egg into a small bowl or cup. Once water is boiling, add white vinegar (this helps to keep the egg white from spreading, but I don't add it until the water is already boiling so the kitchen doesn't get too vinegary-smelling).
  2. Poach 'em: From the small bowl or cup, tip each egg in as carefully as possible. Turn off the heat and cover with a lid. Set a precise (digital is best) timer for exactly 4 minutes. While the eggs are cooking, get out a plate and layer some paper towels on it to drain your eggs later.
  3. Make lemony avocado spread: Meanwhile, peel and pit the avocado, add the juice of ½ lemon, and mash with a fork. (The lemon keeps it bright green and adds flavor!) Add sea salt & pepper to taste.
  4. Make avocado toast: Toast your bread. Once toasted, spread ¼ the avocado mixture on each piece.
  5. Drain your poached eggs: When the 4 minutes are up, immediately use a slotted spoon to scoop each egg out (one at a time), and deposit it on your paper-towel-lined plate to drain. If you want to rinse off the vinegar, first dip into a bowl of cool water, then drain on the plate. (I didn't find rinsing off the vinegar to be necessary, but you can if you want to.)
  6. Assemble your dish: Once drained, use the slotted spoon to transfer one egg to each piece of avocado toast. Sprinkle with salt & pepper to taste. Enjoy!
Recipe by radish*rose at https://radishrose.net/2015/05/04/perfectly-poached-eggs-on-lemony-avocado-toast/