Breakfast · 10 minutes · Serves 1
Avocado toast with a poached egg
Avocado on toast goes wrong in one predictable way: it is seasoned with salt alone, so it tastes rich and nothing else. What it wants is something green and something sharp.
The Daily does both, and it goes on at the end so the herbs stay bright rather than wilting into the avocado. Some goes on the avocado and the rest over the egg, so every mouthful gets some.
The egg is what makes it breakfast rather than a snack. Poach it while the bread toasts and the yolk becomes the sauce.
- Serves
- 1
- Time
- 10 minutes
Ingredients
- 1 thick slice of sourdough
- 1 small ripe avocado
- 1 very fresh egg
- 1 tsp vinegar, for the poaching water
- 1 tsp The Daily
- A squeeze of lemon
- Flake salt, only if it needs it
Method
- Bring a small pan of water to a bare simmer, with small bubbles rising but not a rolling boil, and add the vinegar.
- Crack the egg into a cup. Stir the water into a gentle swirl and slide the egg into the middle. Poach for about 3 minutes, until the white is set and the yolk still soft, then lift it out with a slotted spoon and let it drain on kitchen paper.
- While the egg cooks, toast the bread well. It has to hold up under the avocado.
- Smash the avocado roughly with the lemon. Leave it lumpy.
- Spread it thickly, all the way to the edges, and scatter half the blend over it.
- Set the egg on top and scatter the rest of The Daily over it. Taste before you salt, because the blend already has some, and eat straight away.