Poached egg on avocado toast, with the fail free way to poach eggs

Level: Easy
Total Time: 20 min

This poached egg on avocado toast is probably the open sandwich I have made the most at home. It is as delicious for breakfast, at the brunch table or for lunch. But honestly, my poached eggs used to turn out so, so… Success was never a guarantee. In my studies of basic french cooking techniques (CAP cuisine) that I am doing this year, one of the modules explains all there is to know about eggs. Some of the basic stuff I already knew, but I had a big aha moment when I got to the poaching module! I knew I had to use vinegar to poach but clearly did not well know how to. Since I have adjusted to the “correct way” of doing it my poached eggs have never failed! And it is really simple! You will find the steps below.

This is a quick and healthy dish as well as being delicious and beautifully appetizing. Enjoy!

THE TIPS TO SUCCEED

1: Prefer eggs that are ultra-fresh, ideally within 9 days of the day they are placed in the carton (the pack date)

2: Don’t skip the 15 minutes in the fridge part of the poached egg recipe. It does make a difference…

3: Use good, tasty quality tomatoes, avocado and salt (flake salt if possible). The more taste you have in the raw materials the better this gets.

Let’s get started

Ingredients

• 4 pcs Eggs (Ultra-fresh)
• 4 slices Bread
• 2 pcs Avocado
• 1 pcs Spring onions (Preferably the ones with a large bulb, if not use two)
• 6 pcs Cherry Tomatoes
• ½ pcs Lime
• 4 pcs Cilantro stems (Use only the leaves)
• Salt
• Pepper
• Espelette Pepper (or fresh chili if you prefer)
• White vinegar

How to do it?

Crack the eggs and pour each of them in an individual glass.

Add a tsp of vinegar to the egg and slowly move the glass around to surround the egg with the vinegar.

Cover the glass with plastic and leave in the fridge for 15 minutes.

Peel and remove the pit of the avocados and add them to a small bowl.

Squeeze the juice of the lime over the avocados rapidly in order to avoid it turning brown.

Crush the avocado using a fork. It does not need to be completely smooth. it is even better with a bit of texture.

Chop the white part of the onion and the cilantro leaves finely and cut the tomatoes in small pieces. Add them to the avocado mixture.

Add salt, pepper and espelette pepper to taste. You can replace the espelette pepper with some fresh chili if you have it.

Toast the bread in a toaster or under the grill in the oven.

To poach the eggs:

Put a lot of water to boil in a big saucepan together with ½ glass of vinegar.

Bring the glasses with the eggs close to the boiling water and let them slide, one by one, quickly into the water. Stir slowly the top of the water with a skimmer to create a slight movement in the water.

Let the eggs simmer for 3 minutes while you prepare a small bowl with ice and water. It is important to only simmer, if you boil them strongly like for potatoes, then your eggs will be overcooked.

Remove the eggs using a skimmer, and add them into the ice-cold water for a short while to stop the cooking of the eggs.

Dry the eggs with kitchen paper and cut off what does not look nice around the eggs.

How to serve the poached egg on avocado toast?

Add your avocado mixture onto the toasted bread and place a poached egg on top. Add salt and pepper. Enjoy!