Poached Egg Avocado

Servings: 1

Author: Maxine Sharf

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Poached Avocado Egg

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Cheers to the weekend! It took me a long time to perfect a poached egg so I thought it would be helpful to share some tips. The key is to strain out the excess white and then swirl the water before dropping the egg in. I always add a little lemon to my avocado toast to brighten up the fatty avocado with some acid.

Ingredients

• 1 Egg
• 2 Slices Ezekiel Toast
• 1 Avocado
• Salt
• Everything Seasoning
• Red Pepper Flakes
• Lemon Juice

Instructions

1. Boil a pot of water over high heat.
2. While the water is heating, crack the egg into a fine mesh sieve to remove the thinner, more liquidy white; transfer the egg into a small bowl or ramekin.
3. Once the water has reached a boil, turn off the heat and swirl the water with a spoon to create a vortex; plop the egg into the middle of the vortex (if you're doing more than one egg at a time, do not swirl the water).
4. Cook the egg for 3 minutes and then remove with a slotted spoon.
5. Spread the avocado on the toast and drizzle with fresh lemon juice and sprinkle with salt; add the egg and then some red pepper flakes and everything seasoning on top - enjoy!

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