Experience a delightful brunch with Avocado Toast with Poached Eggs, a dish that combines crispy toast with creamy avocado and perfectly poached eggs for a rich and satisfying meal.
Originating as a popular brunch dish in cafes, this version of avocado toast with poached eggs is given a fresh twist, making it perfect for a festive Easter brunch.
2 ripe avocados
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1 tablespoon white vinegar
4 slices of whole-grain bread
1 tablespoon olive oil
1/4 cup radish slices
2 tablespoons chopped chives
1/4 teaspoon red pepper flakes
1. Halve the avocados, remove the pits, and scoop the flesh into a bowl.
2. Add lemon juice, salt, and black pepper to the avocado and mash until smooth.
3. Bring a pot of water with white vinegar to a simmer.
4. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes.
5. Toast the slices of bread until golden brown.
6. Brush the toasted bread with olive oil.
7. Spread a generous layer of avocado mash over each toast slice.
8. Top the avocado spread with poached eggs.
9. Garnish with radish slices, chopped chives, and red pepper flakes.
10. Serve immediately.
Store any leftover avocado spread in an airtight container in the refrigerator for up to 2 days. Do not store pre-assembled toast.
To reheat, briefly warm the toast in a toaster oven or oven at 350°F for 5 minutes. Poached eggs are best served fresh.
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