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Breakfast & Brunch

Avocado Toast with Poached Egg and Tomato
This recipe, adapted for fresh from Mary Anne and Richard Erickson of the Hudson Valley's Blue Mountain Bistro-to-Go, can be easily scaled up or down by halving, doubling, or even tripling everything but the vinegar.
2 large eggs
2 tsp. white vinegar
2 slices crusty sourdough bread, toasted
1 small tomato, sliced
1 small avocado, peeled, pitted, and sliced
2 tsp. extra-virgin olive oil
Coarse sea salt
Coarsely ground black pepper
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Avocado Toast with Poached Egg and Tomato

Avocado Toast with Poached Egg and Tomato

Avocado Toast with Poached Egg and Tomato
Two Stars Guiding Stars
  • Servings:Serves 2
  • Prep Time:10 minutes
  • Cook Time:5 minutes
1. Gently crack one egg into a small bowl, being careful to keep yolk intact; repeat with second egg, cracking into a second small bowl. Set bowls aside. Fill a large skillet with 1" water, add vinegar, and bring to a very gentle simmer over medium heat.
2. Meanwhile, top each slice of bread evenly with tomato and avocado slices, then drizzle with olive oil. Season with salt and pepper to taste; set aside.
3. When water comes to a simmer, gently tip eggs into pan, leaving a bit of space between them. Cook until whites are set but yolks are still soft, about 3 minutes. (If whites begin to spread, use a slotted spoon to gently pull them back toward yolks.)
4. Remove eggs with a slotted spoon and let drain briefly on a double layer of paper towels. Top each piece of toast with a poached egg and season with more salt and pepper to taste. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2019