Avocado Toast with Poached Egg

Instructions

1. Step 1

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

   Ingredients used: 1.0 piece Avocado

   Cookware: cutting board, knife, mixing bowl, spoon

2. Step 2

   Add the lemon juice, salt, and black pepper, then mash with a fork until mostly smooth.

   Ingredients used: 1.0 piece Avocado, 0.57 gr Black Pepper, 5 ml Lemon Juice, 1.5 gr Salt

   Cookware: fork, mixing bowl

3. Step 3

   Toast the bread until crisp and golden.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bread

   Cookware: toaster

4. Step 4

   Combine the water and white vinegar in a large saucepan and bring to a simmer over high heat.

   Timer: 6 min (fixed)

   Ingredients used: 1500 ml Water, 15 ml White Vinegar

   Cookware: large saucepan

5. Step 5

   Reduce to low heat so the water maintains a gentle simmer.

   Cookware: large saucepan

6. Step 6

   Crack each egg into a separate small bowl.

   Ingredients used: 2.0 piece Egg

   Cookware: small bowl

7. Step 7

   Gently slide both eggs into the simmering water, leaving space between them. Poach until the whites are set and the yolks remain soft.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: large saucepan, small bowl

8. Step 8

   Lift the eggs from the water with a slotted spoon and let excess water drain away.

   Ingredients used: 2.0 piece Egg

   Cookware: large saucepan, slotted spoon

9. Step 9

   Divide the mashed avocado between the toast slices and place one poached egg on each. Serve immediately.

   Ingredients used: 1.0 piece Avocado, 2.0 piece Bread, 2.0 piece Egg

   Cookware: spoon