Low Sodium Avocado Toast with Poached Egg

Total time20 min

Prep time10 min

Cook time10 min

Low Sodium Avocado Toast with Poached Egg

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Ingredients

2 servings

2 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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1 tbsp white wine vinegar
1 ripe avocado, halved and pitted
1 tbsp fresh lemon juice
¼ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
2 thick slices crusty bread (such as sourdough or country loaf)
¼ tsp red pepper flakes (optional)
flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Fill a small saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white wine vinegar.
2
Crack each egg into its own small bowl or ramekin. Use a spoon to stir the simmering water in one direction to create a gentle swirl, then slide one egg into the center of the swirl. Poach for 3 to 4 minutes, until the white is fully set and opaque but the yolk still yields when gently pressed. Lift out with a slotted spoon and set on a paper-towel-lined plate. Repeat with the second egg.

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