Smashed avocado and poached egg are divine when served on a delightfully crispy bruschetta.
Besides its creaminess, the beauty of poached egg and avocado bruschetta is that it’s quick and easy, so perfect as a wonderful starter.
and Poached Egg
|SERVINGS: 4 servings|
|Preparation Time: 10 min||Cooking Time: 15 min|
|TOTAL TIME: |
- 2 medium size avocado
- 4 eggs
- 2 tsp vinegar
- 4 good quality slice of bread
- Lemon juice
- Evo oil
- Salt and pepper
- Cut in half the avocado, remove stone and peel. Cut in small pieces and place them in a bowl. Season with oil, salt and lemon juice. With a fork mash the avocado and mix all the ingredients.
- Prepare the poached egg. Fill a small saucepan about ⅔ full with water and bring to a boil, then reduce the temperature. Add one tablespoon of vinegar to the water. Crack one egg into a small cup, with a wooden spoon swirl a vortex in the water and gently lower the egg into it. Poach the egg for about 2-3 minutes spooning the simmering water over the egg. When the egg white becomes firm, using a slotted spoon, remove it from the water. Repeat for all of the eggs. Lay them gently on a paper towel to dry.
- Toast the bread for 5 to 6 minutes until lightly browned on both sides. You can also use a grill or a pan until the bread is crispy.
Then spread the avocado mixture over the top of the bread and drizzle with a little oil.
Place the poached egg on the top. Season with fresh ground pepper and serve it.