I remember as a child praying that my mother wouldn’t insist that I eat that green slimy thing she called avocado pear. Many folks in the Caribbean refer to the avocado as pear due to the shape of the fruit. When I was a kid, I thought it to be a bland heave-worthy tasting veggie that should be avoided at all cost. I had no idea that it was a fruit or how wonderful it truly tasted and the benefits it brought to my aging body. Now avocado is featured in so many of my foods, I revel in its luxurious taste and happy to let its nutrients do its work on my body. So today I made some avocado toast with poached egg.
A sensational first meal for the day. I sat to eat it on my terrace with a mimosa (or two) and my Kindle. I’m reading “The 7 Habits of Highly Effective People” by Stephen R. Covey. I’ve just started reading it – so no opinion as yet. There is no better way to spend a Sunday morning, eating a nutritious meal and reflecting on life’s possibilities.
Avocado toast with poached egg is a really filling meal, especially if you use huge hunks of 12 grain bread like I did, It was a struggle to eat just the one slice. So easy does it if you’re making this for a group, this would be a shame to waste.
If you need help on how to peel and de-seed an avocado, check out The Raw Chef, Russell James’ video for instruction. He gives great tips on how to slice and present avocados too.
So tell me, how can you deny yourself the creamy toast topping of avocado and lemon crowned by a soft poached egg sprinkled with pine nuts and pink Himalayan salt? You shouldn’t! Make yourself some avocado toast with poached egg asap!
Avocado Toast with Poached Egg
Ingredients
- 2 eggs
- 1/8 tsp white vinegar
- 2 large slices of 12 grain bread from an uncut loaf
- 1 small avocado
- Juice from 1/2 lemon
- 1 tbsp pine nuts
- Pink Himalayan salt to taste
Instructions
- Heat 6 cups of water on high in a pan until boiling.
- While water is working to a boil, peel and de-seed avocado and mash to a smooth consistency add lemon juice, mix and set aside.
- The water in the pan should be at boiling point now, add vinegar and lower heat to medium.
- Crack egg into a cup or half cup measure to make it easy to drop the egg into what should now be simmering water. Lower the egg in the cup measure as close to the water as possible then gently tip it in, you don't want to break the yoke. Repeat to add the second egg to the water.
- With a slotted spoon carefully coax egg into one spot in the pan so that the egg white doesn't escape from the yolk.
- Remove eggs from water after 3 mins and place in a bowl, so that the water can drain from the eggs.
- Lightly toast your bread, and then spread avocado and lemon mixture onto toast, making a small well in the middle of the toast for the egg.
- Carefully place an egg on each toast and then sprinkle with pine nuts and then finally pink Himalayan salt and then serve.
