Avocado Toast with Poached Eggs and an Orange

Ingredients

• 1 pc Avocado (ripe but firm)
• 2 slices Sourdough Bread (about 1/2-inch thick)
• 0.5 tbsp Lemon Juice (freshly squeezed)
• 0.25 tsp Sea Salt (or to taste)
• 0.125 tsp Black Pepper (freshly ground)
• 0.125 tsp Red Chili Flakes (optional)
• 0.5 tsp Extra Virgin Olive Oil (for drizzling)

Instructions

1. 1

   Toast the bread slices until golden brown and crisp. This can be done in a toaster, under a broiler, or in a hot skillet for about 2-3 minutes.

2. 2

   While the bread is toasting, prepare the avocado. Slice the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl.

3. 3

   Add the fresh lemon juice, sea salt, and black pepper to the avocado. Using a fork, gently mash the avocado to your desired consistency. For a better texture, leave some small chunks.

4. 4

   Once the toast is ready, place it on a plate. Immediately spread the mashed avocado mixture evenly over each slice, going all the way to the edges.

5. 5

   Drizzle with extra virgin olive oil and sprinkle with red chili flakes (if using). Serve immediately for the best experience.

Ingredients

• 8 pieces Large Eggs (Use the freshest eggs possible for best results)
• 2 L Water (For poaching)
• 2 tbsp White Vinegar (Helps the egg whites set)
• 0.5 tsp Salt (For seasoning, to taste)
• 0.25 tsp Black Pepper (Freshly ground, for seasoning)

Instructions

1. 1

   Prepare the Poaching Liquid

   • Fill a medium saucepan or pot with about 3-4 inches (8-10 cm) of water.
   • Add the white vinegar. This is crucial for helping the egg whites coagulate and hold their shape.
   • Bring the water to a gentle simmer over medium heat. Look for small, consistent bubbles rising from the bottom, but the surface of the water should be barely moving. Do not let it reach a rolling boil.
2. 2

   Prepare the Eggs

   • For the neatest shape, crack one egg into a fine-mesh sieve set over a small bowl.
   • Allow the thin, watery part of the egg white to drain away for about 30 seconds.
   • Gently transfer the egg from the sieve into a small ramekin or bowl. Repeat for each egg, keeping them in separate ramekins.
3. 3

   Poach the Eggs

   • Using a spoon, stir the simmering water to create a gentle vortex or whirlpool.
   • Carefully and slowly slide one egg into the center of the vortex. The swirling motion will help the white wrap around the yolk.
   • Cook for 3-4 minutes. For a very runny yolk, aim for 3 minutes. For a slightly firmer, liquid yolk, cook for 4 minutes.
   • Poach eggs in batches of 1-2 at a time to maintain water temperature and prevent them from sticking together.
4. 4

   Remove and Serve

   • Using a slotted spoon, carefully lift the poached egg out of the water.
   • Gently blot the bottom of the spoon on a paper towel to remove any excess water.
   • Place the egg on your serving dish (e.g., avocado toast, salad, or English muffin).
   • Immediately season with salt and freshly ground black pepper to taste. Serve warm.