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The KILIG Kitchen · Breakfast & Brunch
Avocado & Poached Egg Toast
VNF
Ingredients
- Bread slices - 2
- Avocado - 1, mashed
- Eggs - 2
- Salt - ½ tsp (3 g)
- Black pepper - ½ tsp (2 g)
- Lemon juice - 1 tsp (5 ml)
Method
- Toast bread 180°C for 3 min.
- Mash avocado with salt, pepper, lemon juice.
- Crack eggs into silicone cups; Steam 100°C for 6 min for soft poached.
- Top toast with avocado mash and poached egg.
Chef's Notes
Gentle steam yields restaurant-style poached eggs without water simmering.