Avocado Toast with Poached Egg and Tomato

Ingredients

• Whole wheat bread 2 slices
• Avocado 1/2 medium
• Egg 1 large
• Tomato 1/2 medium
• Water 4 cups
• Vinegar 1 teaspoon
• Salt to taste
• Black pepper to taste

Method

1. Prepare the avocado. Cut the avocado in half and remove the pit. Scoop out the flesh of half the avocado into a bowl. Use a fork to mash it until smooth but still slightly chunky. Add a pinch of salt and pepper to taste, and mix well.
   Tip: Use a ripe avocado for easy mashing; it should yield slightly when pressed gently.
2. Toast the bread. Place the two slices of whole wheat bread in a toaster or under a grill and toast until golden brown and crisp.
   Tip: Toast to your preferred level of crispiness, but avoid burning as it can taste bitter.
3. Poach the egg. Fill a medium saucepan with about 4 cups of water and bring it to a gentle simmer over medium heat. Add 1 teaspoon of vinegar to the water (optional, helps the egg white stay together). Crack the egg into a small bowl. Stir the water to create a gentle whirlpool, then carefully slide the egg into the center. Let it cook for 3-4 minutes until the white is set but the yolk is still runny. Use a slotted spoon to remove the egg and drain any water.
   Tip: Make sure the water is at a gentle simmer, not boiling, to prevent the egg from breaking apart.
4. Assemble the toast. Spread the mashed avocado evenly over the toasted bread slices. Arrange the tomato slices on top of the avocado. Place the poached egg gently on top of one of the slices. Sprinkle with a little salt and freshly ground black pepper to taste.
   Tip: Serve immediately while the egg is warm for the best flavor and texture.

Pro tips

• Use fresh eggs for easier poaching and better shape.
• If you don’t have vinegar, you can poach eggs without it, but the egg white may spread more.