This perfect brunch meal combines creamy and crunchy, with a delicate, velvety runny yolk from the perfectly poached egg. Poaching egg is looked at as an advanced skill, but once you get it right, you will start to thing it belongs on everything.
Instead of mashing the avocado like some recipes, I prefer to leave slice it or chop it. This gives a bit more of a bite in contrast to the runny, creamy egg. Any bread works with this, but it is important to toast it. This will give some crunch and contrast.
Recipe from a friend:
1 avocado, sliced or finely chopped
2 slices of bread, preferably whole grain
1 tsp Cumin
Créme fraîche (optional)
1 tbsp vinegar
2 tsp lemon juice
Toast two slices of bread. Optionally spread a layer of créme fraîche for a richer bite. Fan out sliced or chopped avocado avocado and season with salt, pepper, and cumin. Squeeze a lemon over the avocado; this will prevent it from browning (oxidizing). This will add deeper flavor and give more than just plain avocado.
How to properly poach an egg: Crack an egg into a small bowl or ramekin. Do not season the egg. Bring a pot of water to a boil. Add vinegar. Stir pot using a whisk to create a whirlpool and slowly drop in the egg. Turn off the heat, cover the pot, and wait for 3 minutes. The egg white should have coagulated around the yolk, and the egg should be very delicate. Immediately season with salt and pepper and place over avocado toast.
Serve cold or warm and optionally garnish with a few leaves of basil.
Courtesy of Wix
Recipe courtesy of a friend