Delectable Australian Avocado Toast with Poached Eggs – A Scrumptious Twist on a Classic!

Allergens

Egg, Wheat

Ingredients

• 2 slices whole grain bread
• 1 ripe avocado
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste
• 2 large eggs
• 1 tablespoon white vinegar
• 2 tablespoons fresh parsley, chopped
• 1/4 cup cherry tomatoes, halved
• 2 slices of crispy bacon (optional)
• 1 teaspoon olive oil

Instructions

1. Begin by preparing the avocado spread. Halve and pit the avocado, then scoop out the flesh into a bowl. Mash it with lemon juice, salt, and pepper until creamy. Set aside.
2. Toast the whole grain bread to your preferred level of crispiness.
3. In a small saucepan, fill water about 1 inch deep, add vinegar, and bring to a simmer. Crack each egg into a separate ramekin or cup, then gently slide them one by one into the simmering water. Cook for 3 minutes, then use a slotted spoon to carefully lift them out when the whites are set but yolks are still soft.
4. Spread a generous layer of avocado spread on each slice of toast. Top with poached eggs, cherry tomatoes, bacon (if using), and a sprinkle of parsley. Drizzle with olive oil before serving.

Chef’s Insight

The secret to perfectly poached eggs is using fresh eggs, maintaining a gentle simmer, and quickly removing them from the heat once the whites are set but yolks are still soft.

Notes

Feel free to experiment with different types of bread or add extra seasonings like smoked paprika or chili flakes for an added kick.