01/04/2025
Ingredients:
For the Avocado Toast:
slices of bread (sourdough or whole grain recommended)
2 ripe avocados
1/2 lemon (juiced)
Salt and pepper to taste
3 eggs (for poaching)
1 tablespoon white vinegar (for poaching water)
1 tablespoon olive oil (optional, for bread toasting)
For the Side Salad:
1 cup mixed salad greens (spinach, arugula, lettuce, etc.)
6 cherry tomatoes (halved)
1 tablespoon parmesan cheese (grated or shaved)
1 tablespoon salad dressing (Caesar or balsamic vinaigrette)
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Method:
1. Prepare the Avocado Spread:
Mash the avocados in a bowl.
Add lemon juice, salt, and pepper to taste.
Mix well until creamy but slightly chunky.
2. Toast the Bread:
Lightly brush the bread with olive oil (optional).
Toast in a pan or oven until golden brown.
3. Poach the Eggs:
Bring a pot of water to a gentle simmer.
Add a tablespoon of white vinegar.
Crack each egg into a small bowl.
Swirl the water with a spoon and gently slide in the eggs.
Poach for about 3â4 minutes until the whites are set but yolks are still runny.
Remove with a slotted spoon and drain excess water.
4. Assemble the Avocado Toast:
Spread the mashed avocado mixture over the toasted bread.
Place one poached egg on each slice.
Season with salt, pepper, and optional chili flakes.
5. Prepare the Salad:
Toss the salad greens with halved cherry tomatoes.
Drizzle with dressing and sprinkle with parmesan cheese.
6. Serve and Enjoy!
Plate the avocado toast and salad together.
Serve immediately while the eggs are warm and runny
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