Avocado and poached egg toast

Name: Toast avocado e uovo in camicia
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 porzioni
Ingredients: 4 fette di pane a lievitazione naturale o integrale; 2 avocado maturi; 4 uova freschissime; 2 cucchiai di aceto bianco; Sale, pepe, peperoncino in scaglie; Succo di limone e scorza; Semi di sesamo o lino; Rucola fresca

Toast avocado e uovo in camicia

Street food

Toast with quick guacamole and a perfectly poached egg: the most Instagrammable brunch in years.

15 min

2 servings

Medium

Average

Avocado toast with a poached egg has become the epitome of contemporary brunch, popularized in cafes and restaurants around the world, starting in Australia in the 2010s. The poached egg—an egg cooked in almost boiling water with a drizzle of vinegar until a white shell forms around the runny yolk—requires a bit of technique but yields spectacular results. It's even better with toasted sourdough bread.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the guacamole

Mash the avocado with lemon juice, salt, pepper and chili pepperIt should be coarse, not completely smooth.

Poach the eggs

4 min

Bring a pot of water to a near boil (not boiling: 80-(185°F) 85°C). Add the vinegar. Create a vortex with a tablespoon. Break the egg into a espresso cup and gently slide it into the vortex. Cook for 3-4 minutes until theegg white it is solid and the yolk soft. Drain with a skimmer.

Assemble and serve

Toast the bread. Spread the guacamole. Place the poached egg on top. Add salt and pepper. chili pepper in flakes and arugula fresh. Serve immediately.

Chef's Tips

The poached egg requires very fresh eggs: theegg white It compacts better. The water shouldn't boil: the convulsive motion will break the egg. It should barely shimmer.