Avocado and Poached Egg on Toast

Serves One

Easy to make lunch. Poached eggs recipe 

Gil

Avocado and Poached Egg on Toast 

Directions

For each serving top in this order.

One slice rye bread, toasted

1/2 avocado, smashed

2-4 cherry tomatoes, cut in half, or sliced tomatoes 

Handfull baby lettuce leaves

One soft poached egg, see recipe below

Green or  red onion, a few thin slices

1/4 fresh lemon section

Serve with extra slice of rye bread, toasted

Poached eggs for one or two servings

Ingredients

One or two eggs

Water

15 mL (1 tbsp) white vinegar

Pinch of ground pepper

Directions

In small pot add 2 to 4 inches of water and bring just to the boil.  Reduce heat to simmer.

In a small bowl, crack egg. Add and stir vinegar in boiling water.

Gently lower bowl close to the water's surface and slowly slip egg into the water. Repeat if adding more second egg.  Let egg or eggs cook for 3 minutes or until whites are set and yolks are soft. For firmer eggs cook longer. Using a slotted spoon, remove eggs, one at a time.

Place one egg on each toast. Add pepper to taste.

Plate with poached egg.

Mashed avocado 

Egg poacher pan method

Boil 1/2 inch of water in pan. When water starts boiling, add a bit of butter in poacher cups. Break eggs in individual small bowls, add salt and pepper to eggs. Once butter is melted. Swish butter to cover poacher cup sides. Add eggs one after the other for even cooking. Cover and cook for 5 minutes. Remove egg cups promptly from pan. Use a spoon to loosen eggs from cups.

Swish butter around poacher cups.

Add a bit of butter to poached egg pan.