Second to brinner, I think brunch could potentially be my favourite meal of the day. I have seen the avocado and egg combination countless times, and this is my favourite way to prepare it.
This really has everything you are looking for in terms of nutrition. We have whole wheat bread for some complex carbs, healthy fats and vitamins from the avocado, protein from the egg and tons of flavour from the lime and spices. It’s almost Mexican-esque and just delicious. I wish I could eat this every day for breakfast!
Ben’s parents brought this amazing smoked paprika back from Spain last year, and I am pretty much obsessed with putting it on everything (like these kale chips). It’s intensely smokey and just the right amount of spicy so you really do only need a pinch, and added to the lime juice – perfection!
Now, let’s talk about egg poaching. If you’d like to watch a video on how to do this… click the link below:
Related: How to Poach the Perfect Egg {Video}
1. Fill the saucepan with water until it is 2/3 full then add 2 tsp of white vinegar. Bring to a simmer.
2. Crack the eggs into a small bowl (like a ramekin) first. This makes it MUCH easier to get into the water rather than trying to crack it directly in.
3. Get the water swirling in a clockwise direction (or anti-clockwise depending on which way you stir) but let it settle for about 2-3 seconds before you put the egg in. If it is swirling too hard, the egg goes stringy.
4. Drop the egg right into the centre of the just swirling water. It should stay pretty still in the bottom of the pan. 3 minutes from being dropped in the water will give you a cooked egg with a runny yolk like the picture above. Remove with a slotted spoon and place on a kitchen paper towel to blot off any excess water.
The avocado is lightly spritzed with lime juice to keep it fresh and add another dimension of flavour. This really is a party in the mouth kind of brunch!
Would you be interested in some kind of “how-to” egg poaching post at some point? I know it felt like a major feat for me! As always please do let me know if you try this recipe out, and let me know in the comments if you love brunch as much as I do, and if you have a favourite brunch dish!
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Avocado and Poached Egg Brunch Toast
Ingredients
2 Slices Whole Wheat Bread
1 Avocado
Salt and Pepper (for seasoning)
Pinch of Smoked Paprika (for seasoning)
2 Eggs
2 Tsp White Vinegar (for adding to the boiling water)
Juice of 1/2 Lime
Chilli Flakes (for seasoning)
Steps
1. First fill a saucepan with water and add 2 tsp of white vinegar. Put on the stove and bring to the boil. Meanwhile toast the bread lightly and leave in a rack to cool so it doesn’t go soggy.
2. Cut the Avocado in half long ways around the stone, and pull it apart so you have two halves, one with the stone in. To remove the stone put a knife in it and twist – it will pop right out. Use a spoon to scoop out the flesh in one half and then slice. Lay the slices evenly on the toast slices and spritz with the lime juice so the avocado does not go brown. Season with salt and pepper and repeat with the other half. Put aside.
3. Poach the eggs one at a time. Have a plate covered with a kitchen towel ready. Crack the egg into a small bowl so it is easier to transfer into the water. stir the boiling water vigorously with a spoon to get a swirling clockwise motion in the water. Allow the swirling to calm slightly, then drop the egg right into the centre. It should drop straight to the bottom and remain relatively still. Set a timer for 3 minutes then remove the egg with a slotted spoon and place on the plate lined with kitchen towel. Repeat with the second egg. Note – 3 minutes will give you a poached egg where the white is cooked and the yolk is runny. Increase the time to 4 or 5 minutes if you like the yolk more solid.
4. Place one egg on each piece of toast, season with salt, pepper and chilli flakes to taste and serve immediately.
