Poached Eggs with Avocado

by Cate on May 6, 2006

Recipe courtesy of Australian Family Circle 2002

Serves 2

4 slices of crusty bread, toasted
1 ripe avocado, halved
8 cherry tomatoes, quartered
salt and freshly ground black pepper
4 eggs
1 tablespoon fresh chives, chopped

Spread toast thickly with avocado. Top with tomatoes and season with salt and pepper. Bring a deep frying pan of water to boil. Reduce to a fast simmer and add vinegar. Crack an egg onto a saucer. Swirl water with a wooden spoon and slide egg into center of pan. Poach eggs individually for 1-2 minutes. Drain each egg and arrange on toast. Scatter with chives and serve.

Sweetnicks’ Notes: Mmmmmm, so good!

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