Oct 21, 2016

Avocado Toast with Poached Egg and Grated Parmigiano Reggiano (for Two)

Finding an perfectly ripe avocado at a grocery in Taiwan is kind of like winning a lottery. Usually the avocados are either hard as rock, or mushy as mud. No way I would let this rare opportunity slips away.

Avocado toast with poached egg and grated Parmigiano Reggiano - 

Ingredients (for two)?

  • 2 slices rye, sourdough, or other hearty wholesome bread
  • 1 small ripe avocado
  • 2 eggs
  • Some vinegar (I used white wine vinegar)
  • 1/4 teaspoon salt
  • Some black pepper
  • 2 lemon wedges
  • Some Parmigiano Reggiano
  • Some sale flakes (optional)


Toast the bread slices in the oven till slightly crunchy on the edges.

Halve the avocado and remove the pit. Scoop out the avocado flesh to a bowl and mash it together with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and some lemon juice.

Meanwhile poach two eggs. Remember to add a few splashes of vinegar to the water to help the egg better coagulate. Once ready, carefully scoop out the poached eggs and drain the liquid, a slotted spoon will do.

Spread the avocado mixture to the bread slices. Sprinkle some black pepper, perhaps some salt flakes if a saltier taste is preferred. 

Top each bread slice with one poached egg. Grate some Parmigiano Reggiano all over. 

Serve with fruit or fresh juice on the side to make it a perfect breakfast combo.

Enjoy the runny yolk.

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