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Toast with avocado and poached egg

Toast with avocado and poached egg, Prescriptions, Any category, Any kitchen, European cuisine, Breakfasts, Toasts

Ingredients portion 1

Avocado 1 piece

Chicken egg 1 piece

Wholemeal bread 1 slice

Vinegar 1 tablespoon

Cooking instructions 10 minutes

1 Peel the avocado and grind it in a bowl to the consistency of porridge.

2 Fill a saucepan with water and put it over the heat. At the same time, carefully crack an egg into a separate container. Be sure to add a tablespoon of vinegar to the pan of water and stir the water thoroughly. Now create a funnel using a spoon or a cooking spatula, swirling the water around. As soon as the funnel is created, sharply pour the yolk and egg white into the pan. If you have done everything correctly, the egg yolk should wrap around the egg yolk and you will only have to cook the egg in hot, but not boiling water for about 4-5 minutes. Carefully take the poached egg out of the pan and let it dry out a little. Remove any extra egg whites with a pair of scissors.

3 Toast the bread in a toaster and place the crumbled avocado on top of the poached egg.

4 You can salt/pepper to taste.

Recipe tip Avocados should be soft and ripe for better shredding.

Ant cake without baking

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .