Don’t let the oozing perfection that is the poached egg in the above photo fool you. This recipe is STUPID easy to make. The fresh avocado is complemented by a lemony tang and is all balanced out with a little salt and pepper. Place that tasty goodness on some toasted sourdough and top with a couple of poached eggs? Well then you’ve got yourself a tasty, filling breakfast. But top it all off with a drizzle of truffle oil and a sprinkle of truffle salt and you’ve got filling breakfast that’s rich and earthy. Next time, I’ll top mine with some crumbled bacon, too. Yum!
Enough of my yammering, let’s get to the good stuff…
Avocado Toast with Poached Eggs
- 2 ripe avocados, scooped out of their skins and lightly mashed
- 2 tbsp lemon juice
- salt and pepper to taste
- 2 large slices of sourdough bread, toasted
- 4 eggs, cold and each cracked into a separate ramekin or small bowl (this will make sense later, I swear)
- 2 tbsp white vinegar
- toppings of choice (I used truffle oil and truffle salt, but you can use herbs, spices, whatever you like)
In a medium bowl, mix together the avocado, lemon juice, and salt & pepper. Cover and set aside.
Fill an 8-10 inch straight-edged pan with about an inch to an inch and a half of water. Place over the burner and heat at medium temperature. Mix in the white vinegar and salt into the water as it starts to heat up. After you’ve mixed in the vinegar and salt, don’t stir the water anymore.
While the water heats up, toast your sourdough.
Heat the water on medium until it starts to simmer. Once it simmers, carefully drop the eggs in, one at a time, about 2 inches apart. Once all the eggs are in, cover the pan and turn the heat off. Leave the eggs in there to cook for 4 minutes.
When you drop the eggs in, they’ll look like ugly, eggy mushroom clouds. But I promise it will be fine. By carefully dropping in the egg from a ramekin or small bowl, you’ll reduce the “feathering” of the egg whites. If you crack the egg directly into the water, you’ll have an explosion of egg white. You don’t want that.
While the eggs cook, top each piece of sourdough with the desired amount of avocado.
Once 4 minutes is up, uncover the pan and quickly remove the eggs, one at a time, with a slotted spoon. With each egg you pick up, carefully cut off the stringy excess egg whites with a knife. Then place the egg directly on top of the avocado toast. Serve immediately.
Top the eggs with whatever you want. I drizzled a little truffle oil and truffle salt on mine. My husband topped his with paprika and chili pepper flakes. Next time I’ll top mine with some bacon and a sprinkle of Parmesan.
This was my first go at making poached eggs and I think my success was all due to Alton Brown’s instructions. Note that I cooked mine for 4 minutes, not 5. This is because I knew it would take a little time for me to remove each egg and trim the excess whites. They came out great!
The ratios are pretty easy if you want to make it for 1 or if you want to make it for more than 2: 1 avocado, 1 piece of toast, and 2 eggs per person.
Enjoy, and let me know how this turns out for you if you try it!