Avocado Toast with Poached Eggs
Avocado toast packed with flavour and topped with a poached egg for the ultimate brunch dish.
Ingredients
- water (about 4 cups)
- 1 tbsp white vinegar
- 4 eggs
- 2 ripe avocados
- 1 lemon or lime
- 2 garlic cloves, minced
- 1/4 cup green onion, thinly sliced
- 1/4 cup cilantro, finely chopped
- salt and pepper
- 4 slices sourdough or country loaf, sliced ~½-in thick
- hot sauce, to taste (I like Frank's Red Hot)
- Garnishes (optional): feta, pickled onions, cilantro, lemon or lime zest, cherry tomatoes (halved)
Instructions
- Line a plate with paper towels and set it aside. Bring the water and vinegar to a simmer in a high-sided pan (you want about 1½-inches of water). Break an egg into a ramekin and carefully drop the egg into the simmering water. Repeat with the other eggs. Cook the eggs for 3-5 minutes. Using a slotted spoon, transfer them to the lined plate - season with salt and pepper to taste.
- While the eggs cook, cut the avocados in half. Remove the skin and pit, then transfer to a bowl. Squeeze a bit of lemon or lime juice over the avocados to prevent them from browning, then coarsely mash with a fork. Add the garlic, green onion and cilantro, and stir to combine. Season with salt, pepper and lemon or lime juice, as needed.
- Divide the avocado mixture between the slices of toast and top each with a poached egg. Add a few dashes of hot sauce on top and garnishes of your choice. Enjoy!