Avocado Toast w/ Poached Eggs

Avocado Toast w/ Poached Egg Serving Size: 2 people Directions: 1. Preheat sous vide to 167 degrees f. 2. Place egg in the warm water when it reaches temperature. Set timer for 15 minutes (13 if you want it a little looser). 3. Toast the bread. I like rosemary and olive bread but you can use whatever you like. 4. For the avocado paste, mix one avocado with the lemon juice. Spread it on the toast when ready. 5. Meanwhile, sauté spinach in a pan with a little olive oil. Add the spinach on top of the avocado spread when ready. 6. Remove the egg shell and lay the poached eggs on top of the spinach. 7. Sprinkle the parmesan and red pepper flake along with salt and pepper to taste. 8. Take a picture! The camera always eats first. 9. Eat!

Author

Chris P

Love to cook!

Prep Time: 00:10

Recipe Time: 15:00

Temperature : 167F / 75C

Ingredients

• 2 large eggs
• 2 pieces toast
• 1 large avocado
• 1 teaspoon fresh lemon juice
• 2 teaspoons grated parmasan
• 1 teaspoon red pepper flake
• 1 small handful baby spinach
• Kosher salt & pepper to taste

Directions

1. Set your Anova Sous Vide Precision Cooker to 167.0ºF / 75.0ºC.
2. Place egg in the warm water when it reaches temperature. Set timer for 15 minutes (13 if you want it a little looser).
3. Toast the bread. I like rosemary and olive bread but you can use whatever you like.
4. For the avocado paste, mix one avocado with the lemon juice. Spread it on the toast when ready.
5. Meanwhile, sauté spinach in a pan with a little olive oil. Add the spinach on top of the avocado spread when ready.
6. Remove the egg shell and lay the poached eggs on top of the spinach.
7. Sprinkle the parmesan and red pepper flake along with salt and pepper to taste.
8. Take a picture! The camera always eats first.
9. Now eat!