The perfect quick snack for lunch
I don’t know about you,but my big cooking,happens at dinner time. Which makes this avocado toast with Poached egg the perfect quick snack while waiting for the big dinner. Plus I love avocado and if I had my way,I will put avocado on anything. To make this recipe,you will need:
2 slices of your favorite bread (about 1½centimeter)
1 Tablespoon of chopped fresh parsley/coriander
2 teaspoons (10 ml) of fresh lemon juice
1 Tablespoon (14 grams) unsalted butter (soft at room temperate)
2 teaspoons(10 ml ) of distilled white vinegar
1 teaspoon (5 grams) salt
A pinch of paprika/ground pepper
4 Cups (1 liter) of water
2 eggs or less
1 ripped avocado
Pre heat oven to 180°c/356°f
Slice bread into desired thickness
Spread ½ Tablespoon of butter on both sides of each piece of bread and brown in oven for about 15–20 minutes or until golden brown.
Put water (4 cups/1 liter) in a deep pan/pot,bring to a simmer and add salt and vinegar ( the vinegar is not necessary when using very fresh eggs,for it only helps the eggs white coagulate faster and not spread too much). Break eggs one at a time into a small bowl,slowly add each egg into the simmering water.
Simmer 3 to 5 mins (Soft cooked–1 minute,Medium cooked–3 to 5 minutes,Hard cooked –10 minutes).
While the eggs poach,put the avocado in a small bowl,using the back of a fork,mash and add lemon juice,parsley,salt,freshly ground pepper and stir it all together.
Spread desired amount of avocado mixture on each bread. Making sure the eggs are padded dry with a paper towel,place each egg on the avocado toast,sprinkle a bit of paprika on each and enjoy immediately with a glass of your favorite juice.