01
Mash avocado with lime
Start by mixing the shallot, red wine vinegar, and a pinch of salt in a small bowl, then set it aside to let the flavors meld. In another bowl, mash the avocado with lime juice and a bit of salt until creamy.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Poach the Egg
Next, heat a couple of inches of water in a small saucepan until it’s boiling, then add a splash of vinegar and turn the heat down so the water is just simmering gently. Crack your egg into a small cup or ramekin, then carefully slide it into the simmering water. Let it poach for about 3 to 4 minutes, until the whites are set but the yolk is still a little runny. Use a slotted spoon to lift the egg out and place it on a paper towel to drain. Season with salt and pepper.
03
Assemble Avocado Toast
Toast your bread to how you like it and spread the mashed avocado on top. Add a spoonful of the pickled shallots, then gently place the poached egg over everything. Finish with a sprinkle of Aleppo pepper, and enjoy it right away!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use ripe avocados for a smooth, buttery texture.
- Cook the egg to your preference, whether poached, fried, or scrambled.
- Toast the bread until it’s golden and crispy to add a nice crunch.
Why you’ll love it
This dish is a perfect balance of creamy avocado and protein-packed egg. It’s quick to make and provides a nutritious start to your day. Plus, it’s versatile and can be easily customized to suit your taste.
Serving ideas
Pair this with a fresh side salad or some sliced tomatoes for extra freshness. A sprinkle of chili flakes or a dash of hot sauce can add a flavorful kick. It also goes well with a cup of your favorite coffee or tea.
Storage & leftovers
It’s best to eat this immediately for the best texture and flavor. If you have leftover avocado, store it in an airtight container with a squeeze of lemon or lime juice to prevent browning. Cooked eggs can be refrigerated and eaten within a day.
