The contrast between the crispy bread, the soft and fresh avocado and the creaminess of a poached egg is brilliant.
By Denise Korlever
We all know that having a decent breakfast is healthy, but this year breakfast is also seen as a real culinary trend. It’s supposed to be the “new dinner” or the “new cocktail hour” and more and more restaurants offer an all-day breakfast menu.
I fully support this new appreciation for the first meal of the day, because my day doesn’t start until I’ve had a good breakfast and I love to experiment with it. In winter a bowl of creamy oatmeal is my regular breakfast and in the summer I tend to vary a bit more. Bircher muesli is always good, but lately my favorite breakfast is this toast with avocado and egg.
The contrast between the crispy bread, the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it’s also very healthy and satisfying.
It’s perfect when you can get really fresh eggs, because they’re much easier to poach. But to be honest: I often use the foolproof-method described below, which works really well with eggs from the supermarket. Another good thing about this method is that it’s easy enough for those still half asleep.
- 1 slice of good quality bread (I use sourdough)
- 1 egg
- ½ an avocado
- salt and pepper, to taste
- lemon juice, optional
- Place a piece of plastic wrap in a small bowl or coffee cup and rub the inside with a drop of olive oil.
- Crack an egg into the bowl (and plastic) and tie the plastic with a string above the egg.
- Place in a bowl of simmering water and let it poach for about 4 minutes.
- Meanwhile, you toast a big piece of (good-quality) bread.
- Smash the flesh of half the avocado with a fork until it’s a creamy spread. I like to leave some chunks. Add salt, pepper and some lemon to taste.
- Spread the avocado on the toast and place the poached egg (after you’ve removed the plastic, of course) on top.