Avocado Toast with Poached Eggs

Ingredients

• Whole wheat bread 2 slices
• Avocado 70 grams
• Eggs 2 large
• Water 4 cups
• White vinegar 1 tablespoon
• Salt to taste
• Black pepper to taste
• Lemon juice 1 teaspoon

Method

1. Prepare the avocado. Cut the avocado in half, remove the pit carefully, and scoop the flesh into a bowl. Mash it gently with a fork until mostly smooth but still slightly chunky. Add lemon juice, a pinch of salt, and pepper to taste, then mix well.
   Tip: Using a ripe avocado makes mashing easier and tastier. Lemon juice prevents browning and adds freshness.
2. Toast the bread. Place the two slices of whole wheat bread in a toaster or on a pan over medium heat. Toast until golden brown and crispy to your liking.
   Tip: If using a pan, you can add a little butter or olive oil for extra flavor.
3. Poach the eggs. Fill a medium saucepan with 4 cups of water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar to the water (this helps the egg whites hold together). Crack one egg into a small bowl. Swirl the simmering water gently with a spoon to create a vortex, then carefully slide the egg into the center. Let it cook for about 3-4 minutes for a runny yolk or longer if you prefer firmer yolks. Remove with a slotted spoon and drain on paper towels. Repeat with the second egg.
   Tip: Fresh eggs poach better because the whites stay more compact. Avoid boiling water as it can break the eggs apart.
4. Assemble the toast. Spread the mashed avocado evenly over the toasted bread slices. Carefully place one poached egg on top of each slice. Sprinkle a little salt and freshly ground black pepper over the eggs and avocado.
   Tip: Serve immediately while the toast is warm and eggs are fresh.

Pro tips

• To check if your egg is fresh, place it in a bowl of water; fresh eggs sink while older ones float.
• If you don’t have white vinegar, lemon juice can be used as a substitute in the poaching water.