Free recipe
Poached Egg & Avocado
Built around very fresh eggs and avocado -- the method starts by bringing a small pot of water to a gentle simmer.
Anchored by very fresh eggs, avocado and toast, this breakfast dish starts by bringing a small pot of water to a gentle simmer and comes together in about 40 minutes -- the kind of easy recipe that earns a permanent spot in the rotation.
A 40-minute cook time that's mostly hands-off simmering or roasting.
An easy, forgiving method -- hard to get wrong on a first try.
Built around very fresh eggs, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 very fresh eggs
- 1 ripe avocado
- 2 slices toast
- 1 tsp white vinegar
- 1/2 lemon
- Chili flakes, olive oil
- Salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Bring a small pot of water to a gentle simmer (small bubbles, not a rolling boil) and add the vinegar - this helps the whites hold together.
Crack each egg into a small cup first. Stir the water into a gentle whirlpool, then slide an egg into the center.
Poach 3 minutes for a runny yolk, then lift out with a slotted spoon and rest on paper towel to drain.
Meanwhile, toast the bread and mash the avocado with lemon juice, salt, and pepper.
Spread the avocado on the toast.
Set a poached egg on each and season with salt, pepper, and chili flakes.
Drizzle with olive oil and serve immediately, so the yolk is still runny.
The step worth not rushing: Bring a small pot of water to a gentle simmer (small bubbles, not a rolling boil) and add the vinegar - this helps the whites hold together.
