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Poached egg with avocado

Poached egg with avocado

A hearty, bright, and delicious breakfast — a great start to the day! These avocado-and-egg open-faced toasts make a wonderful way to begin the morning. You can make them for a loved one to brighten their mood, taking care to plate them nicely. Minimal time, maximum pleasure!

Maria

Recipe author

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Composition / ingredients

Servings:

Bread (for toast)

Eggs

Avocado

Butter

Herb mixture (herbes de Provence, a pinch)

Ground black pepper

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 63 % 20 g

Carbohydrates 19 % 6 g

223 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 20 min

Step 1:

To make poached eggs with avocado, you'll need: two slices of bread for toast; 1 avocado; 2 eggs; a pat of butter to sear the avocado; herbes de Provence, ground black pepper, and salt.
Step 2:

Cut the bread into thin, even slices about 1/4 inch (5–6 mm) thick — though stores usually sell it pre-sliced. Toast the bread in a dry skillet on both sides until golden.
Step 3:

Halve the avocado and remove the pit. Peel each half and slice it. Heat the butter in a skillet and sear the avocado slices on both sides.
Step 4:

Put the avocado in a bowl.
Step 5:

Bring 2 cups (500 ml) of clean drinking water to a boil in a pot. Lower the heat and wait until the vigorous boil settles. Gently crack an egg into the gently simmering water. Cook for exactly 3 minutes, drawing the white in around the egg with a spoon. It's best to lift out the finished poached egg with a slotted spoon, since the white is very delicate and the yolk runny, and an ordinary spoon can break the egg.
Step 6:

Cook the second egg the same way. It's best to poach the eggs one at a time.
Step 7:

Lay the avocado slices on a piece of bread.
Step 8:

Transfer the finished poached egg onto the avocado. Do the same with the second egg.
Step 9:

Sprinkle the toasts with salt and herbes de Provence and serve right away while the eggs are warm. Enjoy!

For this recipe I seared the avocado in a skillet. You could skip that and make an avocado spread instead: peel the avocado, remove the pit, and cut it into cubes. Blend it to a puree and spread it on the bread slices. Tips for poaching eggs: – use only fresh eggs. The white of an old egg won't gather around the yolk in hot water; it'll spread out. – the egg should be at room temperature. – to keep the egg from breaking and the yolk from spreading, you can first crack it into a bowl or ladle and gently slide it into the boiling water from there. – it's best not to cook more than two or three eggs in one pot, since the whites can mingle and the eggs stick together. Trying to separate them will likely break the yolk and you'll have to start over.
There are many ways to cook eggs. If you prefer the delicate texture of an egg with a runny yolk and tender white, then go with a poached egg. Paired with avocado and crusty bread, it makes a nourishing breakfast.