Avocado Toast with Poached Egg and Delicate Spices
A sophisticated and flavorful toast that pairs creamy homemade guacamole with a perfectly poached egg. Finished with flaky sea salt and pink peppercorns, it's the ideal brunch: simple, quick, and elegant.
🛒 Ingredients
2 servings
- 1 ripe avocado
- 2 fresh eggs
- 2 slices whole wheat or rye bread
- 1 fresh lemon
- Fine salt
- Ground pepper
- Flaky sea salt (fleur de sel)
- Pink peppercorns
- Water for poaching the eggs
- 1 tsp white vinegar (optional)
Watch the original video
Watch on TikTokDirections
- 1
Heat a pot of salted water with a splash of white vinegar until it reaches a gentle simmer.
- 2
Meanwhile, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- 3
Lightly mash the avocado with a fork. Squeeze in the lemon juice and mix. Season with salt and pepper.
- 4
Toast the bread slices until golden brown and crispy.
- 5
Gently slide the eggs into the simmering water. Cook for 3 to 4 minutes for tender poached eggs.
- 6
Spread the avocado mixture generously over each slice of toasted bread.
- 7
Place the poached egg on top of the toast using a slotted spoon.
- 8
Finish with a sprinkle of flaky sea salt and a few pink peppercorns for elegance.
💡 Chef's Tip
For a perfect poached egg, crack the egg into a small cup before sliding it into the water: this will help the white stay compact and the yolk remain runny. If you prefer a fried egg, cook it in a pan with a little butter for a richer flavor.
