Avocado toast with poached egg
About this recipe
Crispy toast topped with creamy avocado and a perfectly poached egg with a runny yolk, finished with lemon, olive oil, and black pepper.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 1044kcal |
| Protein | 36g |
| Carbohydrates | 75g |
| of which sugars | 7.9g |
| Fat | 61g |
| Salt | 4.8g |
Ingredients
1 piece
1/4 piece
2 pieces
1/2 tsp
1/2 tsp
1.25 tbsp
1 tbsp
1 tsp
1 l
20 gr
160 gr
How to Prepare
Peel the 1 piece Avocado avocado and mash it in a bowl.
Add:
- the squeezed juice of 1/4 piece Lemon
- 3/4 tbsp Olive oil extra virgin
- 1/2 tsp Table salt
- 1/2 tsp Black Pepper - Powder
Mix until you get a creamy mixture with a slightly chunky texture.
In a small saucepan, heat water until it boils, then reduce to a gentle simmer. Add 1 tbsp Apple Vinegar.
Crack the eggs one at a time into a small bowl. Using a spoon, create a whirlpool in the water and gently drop the egg into the center. Cook for about 2 minutes and 45 seconds, then remove the egg with a slotted spoon.
Toast the bread slices in a dry pan until they develop a golden crust. Then drizzle lightly with olive oil.
Spread the mashed avocado mixture on the toast, place the egg on top, and sprinkle with salt, black pepper, and crushed chili to taste. Garnish with arugula.