Poached Eggs

on spicy avocado multigrain toast

TOTAL TIME

30 MIN

Serves 4

I took avocados for granted as a kid. We ate them like they were apples because they were everywhere. My family would buy thirty at a time, at less than a dollar a pop. But after moving to New York, I was shocked to discover that just one avocado could set me back $3! So instead of eating a whole avocado for breakfast, the way I did growing up, I’d spread a half on toast to make it last longer. I became obsessed with avocado toast—way before it was trendy—and its endless variations, adding everything from smoked trout to sprouts on top. Here I’m staying close to the classic with a poached egg.

• ¼ cup distilled white vinegar
• Kosher salt
• 4 large eggs
• 2 Hass avocados, halved and pitted
• 2 tablespoons fresh lime juice
• 2 tablespoons minced scallion
• 2 tablespoons finely chopped fresh cilantro, plus extra leaves for sprinkling
• 1 fresh hot red chile, seeded and minced
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Freshly ground black pepper
• 4 slices multigrain sandwich bread, toasted

Fill a large deep skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.

Using a spoon, scoop the avocado flesh out of the skin into a medium bowl and coarsely mash. Stir in the lime juice, scallion, cilantro, chile, and olive oil. Season the mixture with salt and pepper.

Spoon the avocado evenly on the toasts and top with the poached eggs. Sprinkle with cilantro leaves, salt, and pepper. Drizzle with olive oil and serve.