Ingredients with Measurements:
- 2 slices of bread
- 1 ripe avocado
- 2 eggs
- 1 tablespoon of white vinegar
- Salt and pepper to taste
- Red pepper flakes (optional)
- Lemon juice (optional)
Special equipment needed:
- Small saucepan
- Slotted spoon
- Toaster
Step-by-step instructions:
1. Toast the bread to your desired level of crispiness.
2. While the bread is toasting, cut the avocado in half and remove the pit. Scoop out the flesh into a bowl and mash it with a fork. Add salt and pepper to taste, and a squeeze of lemon juice if desired.
3. Fill the small saucepan with water and bring it to a simmer. Add the white vinegar to the water.
4. Crack one egg into a small bowl. Using a spoon, create a whirlpool in the simmering water and gently pour the egg into the center of the whirlpool. Let it cook for 3-4 minutes or until the white is set but the yolk is still runny. Use a slotted spoon to remove the egg from the water and place it on a paper towel to drain. Repeat with the second egg.
5. Spread the mashed avocado onto the toasted bread slices.
6. Place one poached egg on top of each slice of bread.
7. Sprinkle with red pepper flakes if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Simmering water
Serving size:
2 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 27g
Protein: 13g
Fiber: 10g
Substitutions for ingredients:
- Instead of white vinegar, you can use apple cider vinegar or lemon juice.
- You can use any type of bread you prefer.
- Red pepper flakes can be substituted with hot sauce or chopped fresh herbs.
Variations:
- Add sliced tomatoes or cucumber on top of the avocado for extra freshness.
- Top with crumbled bacon or feta cheese for added flavor.
- Use a different type of egg, such as scrambled or fried.
Tips and tricks:
- Use fresh eggs for the best poached egg results.
- To prevent the avocado from turning brown, add a squeeze of lemon juice to the mashed avocado.
- If you don't have a slotted spoon, you can use a regular spoon to remove the poached eggs from the water.
Storage instructions:
This dish is best served immediately and should not be stored.
Reheating instructions:
N/A
Presentation ideas:
Serve on a plate with a side of fresh fruit or a small salad.
Garnishes:
Sprinkle with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a small salad.
Troubleshooting advice:
- If the poached eggs fall apart, try adding a teaspoon of white vinegar to the water to help the egg white set.
- If the avocado is too thick, add a splash of olive oil or water to thin it out.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash your hands and any surfaces that come into contact with the raw eggs to prevent cross-contamination.
Food history:
Avocado toast has become a popular breakfast dish in recent years, with many variations and toppings. Poached eggs have been a breakfast staple for centuries.
Flavor profiles:
Creamy avocado pairs well with the rich, runny yolk of the poached egg. Salt and pepper add savory notes, while red pepper flakes add a bit of heat.
Serving suggestions:
This dish is perfect for a weekend brunch or a quick weekday breakfast.
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