Sydney Inner-West living. Girls on Tumblr. Cafés and iPhones. What do these four things have in common? They’ve heightened the trendy awareness of the delightful combination of eggs and avocado. I say this without the least hint of cynicism… promise.
It only occurred to me last week I had never poached an egg in my life, and, being only two weeks shy of turning 25, this was something that needed to be rectified immediately. Avocado on toast is one of life’s most wonderful pleasures (especially combined with egg, a meaningful love of my life). With this tasty breakfast we’re able to skip the dairy-middle-man as the avocado operates in lieu of butter whilst poaching runny eggs in a dash of vinegar denies any need for over-creamy scrambled eggs (a true pet hate of mine). The bread I’m using is, uhh, Tip-Top 9 Grain something-something, if I recall correctly. No fancy sourdoughs here, this is just happy, healthy and honest breakfast cooking for one; there’s no better way to begin a Saturday morning in my eyes (or stomach)!
Poached Eggs + Avocado on Toast
2 slices of bread of your choosing
2 tbs vinegar
Salt + pepper
1. Prepare your avocado by halving, scooping the flesh out with a spoon and slicing into wedges. Prepare a small bowl of cold water. Crack your first egg into another small bowl.
2. Fill a wide pot with water, add vinegar and heat until simmering. With a slotted spoon swirl the water in one direction to create a little whirlpool effect. Carefully pour your egg into the centre of the whirlpool and allow to cook for 2 1/2 minutes for a runny yolk (try a little longer if you prefer your eggs a little firmer).
3. Once your egg is ready carefully remove with a slotted spoon and place into the bowl of cold water to stop the cooking process. Prepare your other egg with the above process. To warm them up again, place in another clean pot of warm water and allow to stand for 30 seconds to a minute. Remove once again with a slotted spoon and allow to drain on a plate lined with paper towels. Place your bread in the toaster, or under a grill, for a minute or two.
4. Arrange sliced avocado on toast and sprinkle with salt. Carefully place a poached egg on each slice and season with cracked pepper.
And now I’m ready to face the day.