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Composition for Avocado on Toast with Poached Egg:
- Take 2 - eggs large
- Require 2 bread small slices whole grain / wholemeal
- Make ready 1 150 – 175 g avocado weighing / 5 – 6 oz .
Avocado on Toast with Poached Egg start cooking:
- Chop the avocado into small pieces (do not mash it as it will soak into the toast).
- Put the bread in a toaster and whilst it is cooking poach the eggs.
- Poach the eggs: -
- Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately).
- Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer.
- Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan.
- Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down. Place 2 pieces of paper kitchen towel on a clean work-surface.
- As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel.
- Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs.
- Spread the avocado over the toasted bread and top with a poached egg.
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