Avocado Toast with Poached Egg
Sandwiches • European
Description
Avocado toast with poached egg
Ingredients
- White bread 2 slices
- Avocado 2 pieces
- Tomatoes 5 oz
- Lemon ½ piece
- Mild Chili Spice 1 piece
- Chicken Egg 2 pieces
- Olive Oil 0 fl oz
- 9% Vinegar 0 fl oz
- Cilantro 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Toast the bread in a skillet without oil on both sides until crispy.
Step 2
Cut the avocado in half, remove the pit, and scoop the flesh out of the skin with a spoon.
Step 3
Transfer the avocado flesh to a large bowl and drizzle with the juice of half a lemon.
Step 4
Remove the seeds from the chili pepper and finely chop it.
Step 5
Chop the tomatoes coarsely.
Step 6
Add the chili and half of the tomatoes to the avocado and blend everything until smooth. Taste and add salt and pepper to your liking.
Step 7
In a small saucepan, bring water to a boil, add vinegar, and reduce to medium-low heat. Stir the water in the saucepan to create a whirlpool and gently pour in the egg in the center. Cook for 3 minutes.
Step 8
Mix the remaining tomatoes with finely chopped cilantro and olive oil, adding a little salt.
Step 9
Repeat the same process for the second egg.
Step 10
Spread the guacamole on the toasted bread, place the poached egg on top, and add the tomato salad.
Step 11
Serve with coffee brewed in a Polaris PACM 2080AC IQ Home coffee machine.
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