Poached egg with avocado spread on toast

Name: Poached egg with avocado spread on toast
Ingredients: 1 slice of bread; 1 teaspoon olive oil; 1 ripe avocado; 15 ml lemon juice; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 1 egg; 500 ml water; 1 tablespoon vinegar; 1/8 teaspoon salt; 1/8 teaspoon ground pepper; 1/4 teaspoon sweet paprika

Sandwiches - Poached egg with avocado spread on toast by Alis N. - Recipia

Poached egg with avocado spread on toast turns out well when the water is barely trembling, not boiling. The bread gets toasted, the avocado flesh is mashed with lemon, and the yolk stays soft, ready to spread over the slice. I eat it while the bread is still slightly crisp. Prep: 5 minutes. Cook: 11 minutes. Rest: 3 minutes. Total time: 19 minutes. Serves: 1. About 460 kcal and 13 g protein per serving.

Ingredients

1 slice of bread
1 teaspoon olive oil

For the avocado spread

1 ripe avocado
15 ml lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper

For the egg

1 egg
500 ml water
1 tablespoon vinegar
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon sweet paprika

Preparation

1. Heat the oven to 150 degrees and line a baking tray with parchment paper. Brush the slice of bread with 1 teaspoon olive oil and bake for about 5 minutes, until golden. 2. Halve the avocado, scoop out the flesh with a spoon and mash it with a fork. Add the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper, then stir. 3. Put the water and vinegar in a saucepan and heat for about 5 minutes, until small bubbles appear but the water is not boiling. Crack the egg into a cup, then slide it into the water and let it simmer gently for 1 minute. Turn off the heat, cover the saucepan and leave the egg for 3 more minutes. 4. Lift the egg out onto a paper towel. Spread the avocado mixture over the warm bread, place the egg on top and sprinkle with 1/8 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon sweet paprika.

Notes

A very fresh egg has a firmer white and spreads out less in the water. A day-old baguette toasts well and stays crisp under the spread. Choose an avocado that gives a little when pressed but isn't soft or spotty. Like egg toast, but with avocado instead of butter, the slice goes well with sliced tomatoes. You can use a slice of gluten-free bread instead of regular bread; bread contains gluten, and egg is an allergen. If you're making more servings, toast the slices ahead of time and poach the eggs one at a time, just before eating. Avocado spread darkens when exposed to air, so it's best to mash it close to serving time. Assemble the slice when you're ready to eat it, because the bread softens under the egg.