Poached egg with avocado

A hearty, bright and delicious breakfast is a great start to the day! These eggs with avocado in the form of hot sandwiches for breakfast will be a good start to the day. They can be prepared for a loved one to lift the mood, trying to decorate beautifully. Minimum of time and maximum of fun!

Maria

Recipe author

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Composition / ingredients

Servings:

Bread (toasts)

Eggs

Avocado

Butter

Herb Mixture (provencal, a pinch)

1 gr

Ground black pepper

to taste

Salt (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

Step-by-step cooking

Cooking time: 20 min

Step 1:
To prepare poached eggs with avocado, we will need: two slices of bread for toast; 1 avocado; 2 eggs; a piece of butter for frying avocado; herbs of Provence, ground black pepper and salt.
Step 2:
Cut toast bread into thin, even slices about 5-6 mm thick. Although usually the stores sell already sliced bread. Dry the bread in a dry frying pan on both sides until a golden crust appears.
Step 3:
Cut the avocado in half and remove the stone. Peel and slice each half. Heat the butter in a frying pan and fry the avocado slices on both sides.
Step 4:
Put the avocado in a bowl.
Step 5:
Boil 500 ml of clean drinking water in a saucepan. Turn down the heat and wait until the strong boiling stops. Gently break an egg into slightly boiling water. Cook for exactly 3 minutes, collecting the protein around the egg with a spoon. It is better to take out the finished poached egg with a slotted spoon, since the protein is very tender, and the yolk is liquid and an ordinary spoon can damage the walls of the egg.
Step 6:
Cook the second egg in the same way. It is better to cook poached eggs separately.
Step 7:
Put avocado slices on a piece of bread.
Step 8:
Transfer the finished poached egg to the avocado. Cook the second egg in the same way.
Step 9:
Sprinkle the toast with salt and Provencal herbs and serve immediately while the eggs are warm. Bon appetit!

For this recipe, I fried avocado in a frying pan.
You can not fry, but make avocado paste: peel the avocado, remove the stone and cut into cubes. Beat in a blender according to the state of the puree.
Put the puree on slices of bread.

Secrets of poached eggs:
- use only fresh eggs. The white of an old egg in hot water will not grab around the yolk, but will spread out;
- the egg should be at room temperature;
- so that the egg is not damaged and the yolk does not spread, you can first break the egg into a bowl or ladle and from there carefully pour it into boiling water.
- it is better not to cook more than two or three eggs in one container, since the proteins can mix and the eggs will stick to each other. If you try to separate them, the yolk will most likely be damaged and you will have to start all over again.

There are many ways to cook eggs. If you prefer the delicate texture of an egg, in which the yolk remains liquid and the protein remains tender, then this choice should be stopped on poached eggs. And accompanied by avocado and crusty bread, you will get a nutritious breakfast.