Part 1: Poaching the Egg(s) – The Art of a Perfect Poach

This is often seen as the trickiest part, but with fresh eggs and these tips, you’ll succeed!

1. 1. Prepare Your Poaching Station:

      • • Fill a saucepan or small pot with about 3-4 inches of water. Add a pinch of salt and 1-2 teaspoons of white vinegar (optional, but it helps the egg whites set).
      • • Bring the water to a gentle simmer over medium heat. You’re looking for small, consistent bubbles rising from the bottom, not a rolling boil. If it’s boiling vigorously, reduce the heat.
      • • Crack your fresh egg into a small bowl or ramekin. This makes it easier to gently slide the egg into the water. Doing this also allows you to check for any shell pieces.

1. 1. Create a Vortex (Optional, but Recommended):

      • • Once the water is at a gentle simmer, use a spoon to stir the water in one direction, creating a gentle whirlpool or vortex in the center. This helps the egg white wrap around the yolk as it cooks.

1. 1. Add the Egg:

      • • Carefully and quickly lower the edge of the ramekin close to the water’s surface in the center of the vortex (or just into the simmering water if not using the vortex method) and gently slip the egg into the water.

1. 1. Cook to Perfection:

      • • Let the egg poach undisturbed for 3-4 minutes for a runny yolk and set whites. For a slightly firmer yolk, cook for 4-5 minutes.
      • • If wispy bits of white spread out, you can gently nudge them back towards the yolk with your spoon, but try to disturb the egg as little as possible.

1. 1. Remove and Drain:

      • • Once cooked to your liking, carefully remove the poached egg from the water using a slotted spoon.
      • • Gently dab the bottom of the slotted spoon on a clean paper towel to remove any excess poaching water. You don’t want a watery toast!
      • • Set aside on a small plate while you prepare the other components. If making multiple poached eggs, you can keep them warm in a bowl of warm (not hot) water.

Part 2: Preparing the Creamy Avocado

1. 1. Halve and Pit: Cut the ripe avocado in half lengthwise and remove the pit.

1. 1. Scoop and Mash: Scoop the avocado flesh into a small bowl.

1. 1. Season: Add the fresh lemon or lime juice, a pinch of salt, and freshly ground black pepper.

1. 1. Mash to Desired Consistency: Using a fork, mash the avocado to your preferred texture. Some like it completely smooth, while others prefer it slightly chunky. Taste and adjust seasoning if necessary.

Part 3: Toasting the Bread and Assembling

1. 1. Toast Your Bread: Toast your slice of artisan bread until it’s golden brown and crisp. You can use a toaster, a grill pan, or even broil it lightly in the oven (watch carefully to prevent burning).

1. 1. Spread the Avocado: Once the toast is ready, generously spread the seasoned mashed avocado evenly over the surface of the toast, reaching the edges.

1. 1. Crown with the Egg: Gently place the warm poached egg (or eggs) on top of the avocado layer.

1. 1. Final Seasoning & Garnish:

      • • Sprinkle the poached egg with a little more salt and freshly ground black pepper.
      • • Add any of your desired optional garnishes: a pinch of red pepper flakes, a sprinkle of Everything Bagel Seasoning, fresh chopped chives, etc.

1. 1. Serve Immediately: Avocado Toast with a Poached Egg is best enjoyed right away while the toast is crisp, the avocado is fresh, and the egg yolk is perfectly runny.