Avocado toast with poached egg

Name: Avocado toast with poached egg
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 2 ripe avocados; 4 thick slices sourdough bread; 4 eggs; 1 lemon, juiced; Chilli flakes; Flaky sea salt; Black pepper; Microgreens or fresh herbs; White wine vinegar for poaching

Prep time

10 min

Cook time

5 min

Servings

Total time

15 min

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The ultimate avocado toast with crushed avocado on sourdough, topped with a poached egg, chilli flakes and microgreens.

Ingredients

2 ripe avocados
4 thick slices sourdough bread
4 eggs
1 lemon, juiced
Chilli flakes
Flaky sea salt
Black pepper
Microgreens or fresh herbs
White wine vinegar for poaching

Method

Toast the sourdough until golden and crispy.
Roughly mash the avocado with lemon juice, salt and pepper.
For poached eggs: bring water with a splash of vinegar to a gentle simmer. Create a gentle whirlpool and crack in the egg. Poach for 3 minutes.
Spread the avocado generously on the toast.
Top each slice with a poached egg.
Finish with chilli flakes, flaky sea salt and microgreens.

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1
Toast the sourdough until golden and crispy.
2
Roughly mash the avocado with lemon juice, salt and pepper.
3
For poached eggs: bring water with a splash of vinegar to a gentle simmer. Create a gentle whirlpool and crack in the egg. Poach for 3 minutes.
4
Spread the avocado generously on the toast.

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Good to know

Read through every step before you start and measure everything first.
This recipe is written for 2 servings and Swedish kitchen measures.
Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.