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Avocado Toast with Poached Egg

Close-up of delicious Avocado Toast with Poached Egg, showing the runny yolk dripping down.
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Enjoy a trendy and delicious brunch with creamy avocado mash and a perfectly runny poached egg on toast. This recipe balances comforting tradition with fresh inspiration.

Ingredients

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  • 2 slices of your favorite bread
  • 1 ripe avocado
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste
  • 2 large eggs
  • 1 tablespoon white vinegar
  • Optional: Red pepper flakes for garnish

Instructions

  1. Toast the bread slices until golden brown.
  2. While the bread is toasting, mash the avocado in a small bowl. Stir in the lemon juice, salt, and pepper.
  3. To poach the eggs, fill a small saucepan with about 3 inches of water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
  4. Carefully crack each egg into a separate small bowl or ramekin.
  5. Gently slide the eggs into the simmering water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks.
  6. Using a slotted spoon, carefully remove the poached eggs from the water.
  7. Spread the mashed avocado evenly over the toasted bread slices.
  8. Top each avocado toast with a poached egg.
  9. Garnish with red pepper flakes if desired. Serve immediately.

Notes

  • For best results, use very fresh eggs for poaching.
  • You can add a pinch of garlic powder to the avocado mash for extra flavor.
  • If you don’t have white vinegar, apple cider vinegar can also be used for poaching eggs.

Nutrition

Find it online: https://spoonsprout.com/avocado-toast-with-poached-egg/