Avocado Toast with Poached Egg
1 serving
10 minutes
Avocado toast with poached egg is a refined dish of European cuisine that has become a symbol of modern gastronomy. Its roots trace back to the French tradition of poaching eggs, an art dating to the 19th century. The creamy texture of avocado pairs with the delicate, silky poached egg, creating a harmony of flavors and textures. Whole grain bread, crispy and aromatic, serves as the perfect base, adding a light nutty note. Vinegar gives the egg shape and a subtle tanginess, completing the composition. This dish is not only nutritious but also aesthetic — it is often served in cafes for breakfast or a light brunch. Its simplicity in preparation makes it accessible while its rich flavor makes it unforgettable.
1
Peel the avocado, mash it in a bowl until it becomes a paste.
- Avocado: 1 piece
2
Fill a pot with water and put it on to heat. At the same time, carefully crack an egg into a separate container. Be sure to add a tablespoon of vinegar to the pot of water and stir it well. Now, create a whirlpool in the water using a spoon or spatula. Once the whirlpool is formed, quickly pour the yolk and white into the pot. If done correctly, the white should wrap around the yolk, and you just need to cook the egg in hot, but not boiling, water for about 4-5 minutes. Carefully remove the poached egg from the pot and let it dry a bit. You can trim any excess white with kitchen scissors.
- Chicken egg: 1 piece
- Vinegar: 1 tablespoon
3
Toast the bread in a toaster, spread mashed avocado on it, and top with a poached egg.
- Whole wheat bread: 1 piece
- Avocado: 1 piece
- Chicken egg: 1 piece
4
You can salt/pepper to taste.