Poached Egg with Avocado on Toast

This is a brilliant example of a simple classic done well. It’s my absolute go-to lunch, whether I’m in a rush or just want a filling lunch with a rich source of protein and one of the best quality fats available. The benefits of taking apple cider vinegar are huge, so the dressing is a key element of the meal too. It is super-quick to prepare; literally minutes. This recipe is for a lighter lunch, but I tend to double it up to fill me right through to dinner.


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Poached Egg with Avocado on Toast
Course Lunch
Prep Time 30 minutes
Servings
Ingredients
Course Lunch
Prep Time 30 minutes
Servings
Ingredients
Instructions
  1. Put all the dressing ingredients in a jar. With the lid on, shake vigorously until well mixed. Adjust the oil or vinegar to your own taste, these are the ratios that work for me.
  2. Boil water in a pot for poaching the egg.
  3. Have the toast cooked and scoop half the avocado on it, then drizzle with the apple cider vinegar dressing.
  4. Place the leaves on the plate and pour some dressing over them.
  5. Make sure the water is boiling and stir it before cracking in the egg. How runny you like your egg will determine how long you boil it. I like it very runny so I tend to cook it for about a minute and a half. Using a slotted spoon, remove from the pot and drain the water from the spoon before placing on the avocado toast. Season to taste. Enjoy the velvety yumminess you’ve created.
Recipe Notes

TIPS:

A couple of tips for perfectly poached eggs are to add a small drop of vinegar to the water, fill the pan being used with a shallow amount of water and stir the water before cracking the egg in. Also, keeping eggs at room temperature makes for an exquisitely cooked egg – no matter what way you choose to cook it.

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