Avocado and Poached Eggs

Instructions

1. Step 1

   Combine the water and white vinegar in the saucepan. Bring to a gentle boil over high heat, then reduce to low heat so the liquid barely simmers.

   Timer: 8 min (fixed)

   Ingredients used: 1440.0 ml Water, 15.0 ml White Vinegar

   Cookware: saucepan

2. Step 2

   Halve and pit the avocado, then scoop the flesh into the mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Avocado

   Cookware: cutting board, knife, mixing bowl

3. Step 3

   Add the lemon juice and salt to the avocado. Mash with a fork until mostly smooth but still slightly chunky.

   Timer: 1 min (fixed)

   Ingredients used: 10.0 ml Lemon Juice, 1.5 gr Salt

   Cookware: fork, mixing bowl

4. Step 4

   Toast the bread until crisp and golden.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bread

   Cookware: toaster

5. Step 5

   Crack each egg into the small bowl in turn and gently slide it into the barely simmering water. Poach until the whites are set and the yolks remain soft.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: saucepan, small bowl

6. Step 6

   Lift the poached eggs from the water with a slotted spoon and let them drain briefly.

   Timer: 1 min (fixed)

   Cookware: saucepan, slotted spoon

7. Step 7

   Place the toast on serving plates and spread with the mashed avocado. Top with the poached eggs, season with the ground black pepper, and serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Ground Black Pepper

   Cookware: fork, serving plate