Elevate your morning with a delectable Avocado Poached Egg Toast: Perfectly poached eggs on hearty whole-grain toast, creamy avocado, and a balsamic reduction, finished with a touch of greens and optional pepper flakes for an extra kick.
Ingredients:
- 2 fresh eggs
- 2 tablespoons of Olive Amelia's Neapolitan Herb Balsamic Vinegar
- 2 pieces sprouted or whole grain bread
- 1 avocado
- handful of greens spinach/chard/arugula
- salt and pepper
Directions:
- Crack the eggs into individual small dishes and set aside while the water is heating.
- In a small saucepan warm Neapolitan Herb Balsamic Vinegar until it becomes a thick sauce.
- Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water.
- Cover the pot and poach for 3 to 5 minutes, depending on your preference.
- While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice).
- Plate the toast and spread the mashed avocado equally on each slice.
- When the eggs are cooked, lift them out of the water with a slotted spoon.
- Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction
*Add pepper flakes for a kick