Starters & Light meals

Avocado and poached-egg toasts

By Abigail Donnelly
4
Easy
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Ingredients

Method
  • 2 ripe avocados
  • Juice of 1 lemon
  • 1 T vinegar
  • Water
  • 1 free-range egg
  • 3 eggs
  • Toasted French loaf
  • Black pepper

Method

Ingredients

Toss the flesh of ripe avocados with the juice of lemon and season to taste. Place vinegar in a saucepan of water and bring to a gentle simmer.

Swirl the water in the saucepan as you break in 1 free-range egg. Poach for 3 minutes, then remove using a slotted spoon. Repeat with more eggs.

Arrange chunks of toasted French loaf and avocado in bowls and top with the poached eggs. Season with black pepper.

Do you have a secret to poaching eggs? Share your wisdom - or learn from other readers - here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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