Avocado Toast with Egg And Tomato
Serves 2
10 mins prep
15 mins cook
25 mins total
This Avocado Toast with Egg and Tomato is a simple and satisfying breakfast or lunch that I love making in less than 30 minutes. I spread creamy mashed avocado over crispy sourdough, then top it with a perfectly poached egg and juicy cherry tomatoes. It’s a delicious and nutritious meal packed with protein and healthy fats.
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Toast the sourdough bread in a toaster until golden.
Cut the avocado in half, remove the pit and scoop out the flesh into a medium bowl.
Season with salt and cracked pepper. Set aside.
Bring water to the boil in a small pot. Reduce heat to a gentle simmer, add the vinegar.
Crack 1 egg into a small cup. Using a spoon, swirl the water in the pot to form a whirlpool. Gently drop the egg into the center of the swirling water. Allow it to cook for 3-4 minutes without allowing the water to come to a boil.
As the eggs are poaching, divide and spread the mashed avocado between the 2 slices of toast.
Using a slotted spoon gently lift the egg from the water and place on a sheet of kitchen paper. Repeat with remaining egg.
Slice the cherry tomatoes in half and arrange on top of the mashed avocado. Top with poached eggs.
Serve topped with a sprinkling of fresh cracked pepper and a sprinkle of fresh chopped chives.
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