Avocado and Poached Eggs on Sourdough Bread with Sumac
Ingredients
- 2 large eggs
- 1 ripe avocado
- 2 slices of sourdough bread
- 1 tsp white vinegar (for poaching)
- ½ tsp sumac (for garnish)
- salt and pepper , to taste
- olive oil, for drizzling
- fresh parsley, for garnishing (optioanl)
Instructions
- Prepare theAvocado: Cut the ripe avocado in half and remove the pit. Scoop out the flesh into a bowl. Mash the avocado with a fork until it reaches your desired level of creaminess. Season with a pinch of salt and pepper.
- Toast the Sourdough Bread: Toast the sourdough bread slices until they reach your preferred level of crispiness.
- Poach theEggs: Fill a medium-sized saucepan with water until it's about two-thirds full. Add the white vinegar to the water. Bring the water to a gentle simmer over medium heat. The water should be hot but not boiling vigorously. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide the egg into the centre of the whirlpool. This motion helps the egg white wraparound the yolk. Poach the egg for about 3-4 minutes for a slightly runny yolk, or longer if you prefer it firmer. Use a slotted spoon to carefully remove the poached egg from the water and place it on a paper towel-lined plate. Repeat the process for the second egg.
- Assemble the Dish: Spread the mashed avocado evenly onto the toasted sourdough slices. Gently place a poached egg on top of each avocado-covered bread slice. Season the poached eggs with salt and pepper, and sprinkle sumac over the eggs for a tangy, citrusy flavour.
- Garnish and Serve: Garnish your Avocado and Poached Eggs on Sourdough Bread with fresh cilantro or parsley for a burst of colour and freshness(optional). Serve immediately, and enjoy this delicious and healthy breakfast!