If you’re not a fan of scrambled eggs (and if not, why not?) then a nice alternative to the Scrambled Eggs & Avocado on Toast recipe I made is to substitute it for Poached Eggs!
Poached eggs, for me, are the king of eggs. Fried eggs are great, scrambled eggs are great, boiled eggs are great too but… there’s just something about a perfectly poached egg with an amazing runny yolk, and they’re really not as hard as people make it out to be. You don’t need vinegar, you don’t need to make a whirlpool to poach your egg. All you need is a gently simmering pan, some salt and the freshest eggs you can get your hands on. When you combine the perfectly poached egg with avocado and then finish with some spicy Sriracha sauce, you get a wonderful, easy breakfast.
Poached Eggs & Avocado on ToastPrint Recipe
- For the poached eggs:
- 2 Large Fresh Eggs
- 1 tbsp Sea Salt
- For the avocado:
- 1 Ripe Avocado
- 1tsp Sea Salt
- 1 tsp Ground Black Pepper
- 2 Slices of Bread
- Sriracha Hot Sauce
Fill a large saucepan with water, add a tablespoon of sea salt, and bring up to a very gentle simmer. You don't want the water boiling, you just want a few bubbles coming up from the bottom of the pan.
Crack one egg into a bowl, ramekin, or whatever you have to hand - make sure your eggs are very fresh, as these will stop the eggs from falling apart in the water and help keep their shape - and then gently lower the egg into the water. Do the same again for the second egg, and leave to gently poach for 3 - 4 minutes. Toast your bread.
Peel and de-stone the avocado, and then dice into cubes. Add into a bowl, and add a teaspoon of sea salt and a teaspoon of black pepper, and then mash with a fork until it's smoother but still with some good chunks of avocado.
Butter the toast, spread over the avocado and, using a slotted spoon, lift the eggs out of the water, let the excess water drain, and then place on the avocado and give them a generous squeeze of sriracha hot sauce.