Toast with Avocado Pasta and Poached Egg
by Editorial Staff
Toasted toast with avocado and poached egg is an option for a delicious and healthy breakfast.
Servings: 2
Ingredients
- Rye bread – 2 pieces
- Lettuce leaves – 2 pcs.
- Eggs – 2 pcs.
For the avocado paste:
- Ripe avocado – 0.5 pcs.
- Garlic – 0.5 cloves
- Fresh dill – 1 sprig
- Green onion – 1 feather
- Natural yogurt – 1 tbsp
- Ground sweet paprika – 0.5 teaspoon.
- Salt to taste
How to make avocado pasta toast with poached egg:
Directions
- Make an avocado paste. Chop the garlic, chop the dill and green onions. Use a spoon to separate the avocado flesh from the rind.
- Send everything to the blender. Add yogurt, salt, paprika, and grind until smooth. Remove the avocado paste to the refrigerator to cool.
- Toast the bread in a toaster or dry in the oven.
- Prepare a poached egg. Pour water into a saucepan and bring to a boil. When bubbles appear, reduce heat to very low to keep the water warm, but not boiling.
- Make a funnel in water with a spoon and pour a raw egg into the center of the funnel (break it into a cup beforehand so as not to damage the yolk).
- Leave the poached egg to cook for 3-4 minutes. Then carefully remove the egg with a slotted spoon and let the water drain. Do the same with the second egg.
- Assemble the sandwich: put lettuce on the cooled toasted bread, spread the avocado paste, place the egg on top and cut it slightly so that the yolk drips. (If the avocado paste remains, you can put it in a glass jar with a lid and store it in the refrigerator for 1 day.)
Bon Appetit!
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