Avocado & Poached eggs on Toast is one of our family favourite breakfasts. Its healthy, its light and the creamy texture and taste of avocado is just perfection and the hint of lemon in avocado is absolutely divine…… Trust me!
- 2 thick cut bread slices (I use “Lawsons – Traditional White” in Australia you can get whichever one you like)
- 1 good ripe avocado
- 1 lemon
- A pinch of parsley
- Some butter (to toast)(at room temperature)
- 4 eggs
- Some water
- 1 tbspn distilled vinegar
- Some salt and pepper to season
-Heat your oven to 200 degrees Celsius.
-Smear the butter on your thick cut bread slices and put them onto a baking tray and bake for about 5 – 10 minutes or until the toast is rusty and crispy.
-Meanwhile make your avocado spread. Take out the avocado in a bowl and mash it. squeeze some lemon juice, sprinkle some parsley and mix.
-Take out the toasts from oven, let them sit on a cooling rack until we get our eggs poached.
-For poaching the eggs, fill your 22cm saucepan half with water and bring it to a boil. Add distilled vinegar. Now crack the egg in a small bowl and very carefully take it near the boiling water. Dip half of your bowl in the water and leave the egg in the water. Do same with other eggs. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.
-Now with a slotted spoon take the eggs out and put them on the plate.
-We have got all our products ready, our spread is ready, our toasts are ready and our eggs are poached so let’s assemble them.
-Spread some avocado dip on the toast (Be generous with that) and place 2 eggs on each toast. Season with some salt and pepper and serve.