- 4 very fresh eggs
- 2 avocados
- 4 slices of (sour dough) or other bread, thick slices
- Half one lemon (juice)
- A few chives
- Cayenne pepper
- Peel and stone two small avocados (see how).
- Place avocados in mixing bowl.
- Add half a lemon juice.
- Add one third teaspoon of salt
- Add four shakes of cayenne pepper.
- Crush avocados with a fork until almost mashed.
- Place enough water in pan or pot to reach at least 2 to 3 inches of depth. Turn on heat.
- Place griddle on heat and turn on full.
- Slice your bread and place on hot griddle, turn down to moderate heat.
- Toast bread on each side.
- Once water simmers, very gently ease all your eggs in the simmering water.
- Turn off the heat on your eggs, and cover with a lid. Leave for 4½ to 5 minutes, this can vary on the size of your eggs.
- Spread your avocado crush on the toast.
- Once eggs have reached 5 minutes or so, remove immediately and drain on paper towel.
- Place on toast and garnish with chopped chives and paprika.
Always use the freshest eggs for poaching and older eggs for general cooking.
Eggs will continue to cook even once out of water, so serve and eat immediately to avoid over cooking.
Cooking times can vary so time your eggs the moment they hit the water. For smaller eggs, 4 minutes may be sufficient.