Description
A modern brunch favorite. Crispy toasted bread topped with creamy avocado and a perfectly poached egg with a golden runny yolk. Fresh cherry tomatoes, olive oil and a touch of pepper complete a simple yet flavorful dish. Perfect for breakfast, brunch, or a light meal.
Ingredients
- 2 slices sourdough or multigrain bread
- 1 ripe avocado
- 2 large eggs
- 1 tbsp lemon juice
- 6–8 cherry tomatoes, halved
- 1 tbsp olive oil
- Salt & freshly ground black pepper
- Sesame seeds or chili flakes (optional)
Instructions
- Toast the bread: Toast the slices of bread in a toaster or pan until golden and crispy.
- Prepare the avocado: Mash the avocado in a small bowl with a fork. Add lemon juice, salt and pepper and mix until creamy.
- Poach the eggs: Bring a small pot of water to a gentle simmer. Create a swirl with a spoon and gently add the egg. Cook for 2–3 minutes until the whites are set and the yolk remains soft. Remove with a slotted spoon.
- Assemble the toast: Spread the mashed avocado over the toasted bread. Place the poached egg on top and add the cherry tomatoes.
- Finish: Drizzle with olive oil and sprinkle with black pepper, sesame seeds or chili flakes if desired.
Serve immediately.
Tip: Slice the egg open so the yolk runs over the avocado for extra richness.
Enjoy!