This week I have been making avocado on toast with poached eggs. I have been making this for breakfast, and it's pretty straightforward to make. The hardest part is getting the poached eggs done right, but I like to make it as it's full of flavor and a nice change.
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I usually make scrambled eggs, and I look forward to making this as a change for breakfast.
Late to the Viral Avocado Toast Party
This recipe is pretty well known as it went viral, but I am kind of late to the party. I've looked at numerous versions online, and it's quite difficult to take a classic like this and completely change it into your own.
I have been making this for around a couple of months. It's really a nice change for breakfast, and once you get good at making poached eggs, it's actually pretty quick too.
To change this up from the original, I usually change the type of bread I use. Ciabatta is the standard bread that I like to use. I also like to brush it with olive oil and toast it in a pan so that it almost fries gently on the surface.
I then rub that with half of a garlic clove to get some extra flavor into the bread.
When it comes to the avocado, I just season it with salt, pepper, a little olive oil (extra virgin only), and some lemon or lime juice to stop the avocado from turning brown. I find that the extra virgin olive oil helps to make the avocado nice and silky. Sometimes I add herbs as well if I'm feeling a bit more adventurous.
I like to use two eggs per portion, as one just doesn't feel like enough to me. I like my breakfast to fill me up. I also like to finish it with some chili crisp for a little punch of heat.
Rich Orange Yolks and a Splash of White Wine Vinegar
The main thing this recipe is built around is some good, fresh, and high-quality avocado. I like to use one large avocado per serving.
For the bread, I want to use sourdough, but you can use your favorite bread if sourdough is not yours. I like to use large eggs, but you can also use medium if that's what you have. Try to use the best quality eggs you can.
I like to have eggs with nice rich orange yolks.
I top with some chili crisp. There are lots of different brands out there. If you don't have chili crisp, try using sriracha or even just chili flakes.
If you're not a fan of spicy flavors, you can also just leave it out.
Don't forget some fresh lemon juice or lime juice in your avocado, as it will help stop the avocado from turning brown. The most unusual ingredient in this is white wine vinegar, which I like to add to the poaching water for the eggs, as it can help keep the egg whites together.
Poaching Eggs in a Vortex While the Bread Toasts
To make this, I usually start off by bringing the poaching water to a gentle simmer. You don't want it on a rolling boil, as it will destroy the appearance of your eggs. It should just be gently bubbling.
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As the water is coming up to a gentle simmer, I prepare the avocado, halving it, removing the seed, and scooping the flesh into a bowl using a spoon. I then add salt, pepper, some lemon or lime juice, and some extra virgin olive oil. I mash it up with a fork to your desired consistency and put it aside.
I like to then crack my eggs into individual ramekins and poach each one individually. I find it easier to add the eggs into the center of the vortex in the water for poaching. Before I add the eggs, I have a frying pan on medium-high heat, and I brush the slice of bread that I am using with a little olive oil on both sides.
I then toast this in a dry pan. This only takes a couple of minutes.
While it is toasting, I create a vortex in the saucepan with the poaching water and drop the first egg in. By the time the toast is ready, the first egg should also be ready. I remove this and place it on a little kitchen roll (kitchen paper) to absorb any excess water and then add the second egg.
As the second egg cooks, I top the toast. I rub the toast with garlic, then top with the avocado and the first egg. At this point, the second egg comes out.
I remove any water with some kitchen paper and place the second egg on top. I finish with some chili crisp and salt and pepper.
Practise Your Poaching, Then Swap Whatever You Like
The hardest part of this recipe is getting the poached eggs done right. That just takes practise. If you're not great at poaching eggs but you have an egg poacher or any other such device, feel free to use that.
You can swap out the bread for any favourite bread that you use if you don't like sourdough. You can also add any extra flavourings to the avocado. I keep it plain but you could also make it a bit more spicy or weave in a guacamole-style flavouring and add garlic and coriander.
Use your favourite brand of chilli crisp. Some of them can be spicier than others. If you don't have this, sriracha sauce or any other chilli sauce or hot sauce will work too.
You can also leave it out if you don't like spice.
Breakfast for Me, Sometimes Dinner Too
I make this for myself regularly for breakfast, although it is so good that I even make it for dinner, as it is filling and quick to make. I have made this for family and friends, and it always goes down well, and it's customizable too. I regularly like to add spices and other flavorings and swap up different sauces, such as hot sauce, to finish off the eggs.
A Small Sieve for Neater Poached Eggs
The hardest part of this recipe is the poaching of the eggs. Make sure the water is just gently bubbling and you will need a whisk to create a whirlpool or vortex so that the egg whites roll around each other and you get a beautiful poached egg as a result.
If you don't have white wine vinegar a standard white vinegar will help. My top tip would be to use the freshest eggs you can find and if you are struggling with getting nice neat little poached eggs, try placing your cracked eggs into a small sieve first. This helps to drain off any watery egg white, which can ruin the appearance as they cook.
This is especially important if your eggs aren't as fresh as they could be.
