AVOCADO AND POACHED EGG TOAST
- Servings : 2
- Preparation : 10 minutes
- Cook time : 3 minutes
- Calories : 290 cal
- Carbohydrate : 24 g
- Lipid : 17 g
- Fiber : 7 g
- Protein : 12 g
Ingredients
- 7.5 ml (1/2 tbsp) white vinegar (for poaching eggs)
- 2 eggs
- 1 ripe avocado, halved and pitted
- 7.5 ml (1/2 tbsp) fresh lemon juice
- 2 slices whole grain bread
- Salt and pepper
- 1 pinch Espelette pepper
- Isabelle Huot's meat seasoning, to taste
Steps
1 - Heat the water in a saucepan. Add the white vinegar and bring to a boil.
2 - Crack one egg into a small bowl, then gently pour it into the simmering water. Repeat with the second egg.
3 - Poach the eggs for 3 to 4 minutes, until the white is cooked but the yolk is still runny. Remove the eggs from the water with a slotted spoon and place them on a plate lined with paper towels.
4 - In a bowl, add the avocado flesh and mash with a fork.
5 - Add the lemon juice and salt and pepper to taste. Mix until the avocado is smooth.
6 - Toast the bread slices until golden brown and crispy.
7 - Spread the avocado puree over the toasted bread slices.
8 - Gently place a poached egg on each slice of bread Grilled.
9 - Sprinkle with a little salt, pepper, chili powder, and meat seasoning.
10 - Serve immediately and enjoy!
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