Pescatarian Avocado Toast with Poached Egg
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Learn more →Ingredients
2 servings
- 2 large eggs
- 1 tbsp white wine vinegar
- 1 ripe avocado, halved and pitted
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt, plus more to taste
- 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)
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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