Avocado Toast with Poached Eggs
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 4 thick slices bread (such as sourdough, ciabatta etc)
- 1 tablespoon olive oil
Poached Eggs
- 4 eggs
- 1 tablespoon apple cider vinegar
Guacamole
- 1 large avocado
- 1 lime, juiced
- ½ teaspoon salt flakes
Roasted Tomatoes
- 150 grams cherry tomatoes
- 1 teaspoon olive oil
- salt and pepper
To Serve
- salt and pepper to serve
- 1 tablespoon dukkah
Instructions
Roasted Tomatoes
- Preheat the oven to 180 °C. Line a tray with baking paper. Place the cherry tomatoes onto the tray and drizzle with olive oil. Season generously with salt and pepper.
- Place the tray into the oven and roast the tomatoes for 30 minutes, or until the desired level of cooked is achieved.
Smashed Avocado
- Cut the avocado in half, remove the seed and then scrap the flesh into a bowl. Use a fork to mash the avocado and then stir in the lime juice and sea salt. Set aside until ready to serve.
Poached Eggs
- Take a deep pan or large saucepan and fill it approximately 3/4 full with water. Place it on a high heat and let it start to boil.
- Place a fry pan on medium-low heat and add the olive oil. Add the slices of bread and cook each side for 1-2 minutes, until golden brown in color.
- While the bread is cooking, complete the poached eggs. Add the apple cider vinegar to the boiling water. Crack each egg into a small ramekin. Turn the temperature on the water down to low and then add each egg to the pan of water. Set a timer for 3 minutes.
- After 3 minutes, use a large spoon to remove the eggs from the water and transfer them onto a piece of paper towel.
- To serve, add toast to each place. Spread some avocado mixture over the top of each piece. Carefully place a poached egg on top of each piece of toast. Lastly, season with salt and pepper and sprinkle a small amount of dukkah over everything.