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.