01
Step 1
Start by mixing the shallot, red wine vinegar, and a pinch of salt in a small bowl and set it aside to let the flavors meld. In another bowl, mash the avocado with a squeeze of lime juice and a little salt until creamy.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
Next, bring about 2 to 3 inches of water to a boil in a small, shallow saucepan. Add a splash of vinegar, then lower the heat so the water is just simmering gently. Crack your egg into a small ramekin or cup, then carefully slide it into the simmering water. Let it poach for 3 to 4 minutes, until the whites are set but the yolk is still a bit soft. Use a slotted spoon to lift it out and place it on a paper towel to drain. Season with salt and pepper.
03
Step 3
While the egg cooks, toast your bread to how you like it. Once toasted, spread the mashed avocado over the bread, add a spoonful of the pickled shallots on top, and gently place the poached egg over everything. Finish with a sprinkle of Aleppo pepper and enjoy right away!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use ripe avocado for the best creamy texture and flavor.
- Cook the egg to your preferred doneness, whether it’s runny or fully cooked.
- Toast the bread until golden and crispy to add a nice crunch.
Why you’ll love it
This recipe is quick, nutritious, and perfect for a satisfying breakfast or snack. It combines creamy avocado with a protein-packed egg, making it both delicious and filling. Plus, it’s easy to customize to your taste.
Serving ideas
Serve with a sprinkle of red pepper flakes or fresh herbs like cilantro or chives for extra flavor. A side of fresh fruit or a light salad can make this meal more balanced and colorful.
Storage & leftovers
Avocado toast is best enjoyed immediately to avoid sogginess. If you need to store leftovers, keep the avocado and egg separate from the toast and refrigerate for up to one day. Re-toast the bread before serving.
