Poached eggs on avocado toast
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 363 / Protein 13g / Carbohydr. 35g / Fat 20g
Ingredients (2 servings)
| 2 slices | rye bread |
| 1 | lime |
| 1 | avocado |
| 1 tbsp | white vinegar |
| 2 | eggs |
| salt | |
| pepper |
Utensils
cups, citrus juicer, grill pan, medium saucepan, slotted spoon, cooking spoon, knife
Wine Tip
sauvignon blanc, 2014
An unoaked Sauvignon Blanc brings herbal notes and a crisp, zesty quality to complement the avocado and round out the dish.
Step 1
Toast bread in an ungreased grill pan, approx. 2 – 3 min. per side.
grill pan
2 slices rye bread
Step 2
Juice lime. Remove pit from avocado. Slice avocado and layer slices on top of the toast. Season with lime juice, salt, and pepper.
citrus juicer, knife
1 lime / 1 avocado / salt / pepper
Step 3
In a medium saucepan, bring salted water to a boil. Then reduce heat and add white vinegar. Crack eggs into separate cups. Stir water continuously with a cooking spoon to form a whirlpool. Then carefully pour eggs, one by one, into water. Cook eggs for 3 – 4 min, then use a slotted spoon to gently remove from water.
cups, medium saucepan, slotted spoon, cooking spoon
1 tbsp white vinegar / 2 eggs / salt / pepper
Step 4
Set on top of toast and season with salt and pepper to taste. Enjoy!
