Servings: 2
Ingredients:
4 small eggs
2 slices of bread (your choice of bread, such as whole wheat or sourdough)
1 avocado, peeled and sliced
2 cups mixed greens (mesclun, spinach, arugula)
2 teaspoons honey (or maple syrup)
1/2 lemon, juiced
1 tablespoon extra-virgin olive oil
1 teaspoon dijon mustard
Salt and pepper to taste
Instructions:
Fill a large pot with water and bring it to a gentle simmer over medium heat.
While the water is heating up, prepare the honey lemon dressing. In a small bowl, whisk together the honey, lemon juice, olive oil, dijon mustard, salt, and pepper until well combined. Set aside.
Toast the bread slices until they are golden and crisp. Set aside.
Carefully crack each egg into a small ramekin or cup. This will make it easier to slide the eggs into the simmering water.
Create a gentle whirlpool in the pot of simmering water by stirring it in a circular motion with a spoon. Slowly pour one egg at a time into the center of the whirlpool. The swirling water will help the egg white wrap around the yolk. Poach the eggs for about 3-4 minutes for a soft, runny yolk or longer if you prefer a firmer yolk.
While the eggs are poaching, place the mixed greens in a bowl and toss with the honey lemon dressing until they are well coated.
Once the eggs are cooked to your liking, carefully remove them from the water using a slotted spoon and place them on a paper towel to drain excess water.
Assemble the toasts by placing a slice of toasted bread on a plate. Top it with avocado slices and season with salt and pepper if desired. Top with a few salad greens before gently placing a poached egg on top.
Sprinkle some salt and fresh ground pepper over the poached egg.
Repeat the process for the remaining toast.
Serve the remaining mixed green salad on the side.
Poached egg and avocado toasts are best served immediately while the eggs are still warm.
Enjoy!
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