Avocado Toast with Poached Eggs

Avocado Toast with Poached Eggs

Yields: 2 servings

• 1 cup sour cream
• 1 to 2 Tbsp fresh lime juice
• 1 Tbsp chopped fresh dill
• 1 Tbsp distilled white vinegar
• 2 large eggs
• 2 slices of crusty bread
• 1 large, ripe avocado
• 1/4 tsp crushed red pepper flakes

Line a dinner plate with several layers of paper towels and place near the stovetop. Fill a 3-quart pot three-quarters full of water and bring to a low simmer over medium heat.

While the water is coming to a simmer, make the lime crema. In a small bowl, combine sour cream, 1 tablespoon lime juice and dill. Mix until the sauce is thin enough to drip but still holds its shape, adding some or all of the remaining lime juice as necessary to adjust the consistency. Set crema aside.

Crack each egg into a separate ramekin or small bowl, being careful not to break the yolks. Once the water has reached a simmer, use an instant-read thermometer to confirm that the temperature is 180°F to 190°F, and then add the vinegar. One at a time, gently pour each egg into the water. While eggs are cooking, toast the bread.

After poaching the eggs for one minute, use a silicone spoon or scraper to gently move the eggs, ensuring that they don’t stick to the pan and taking care that you don’t puncture the yolks. Allow the eggs to cook undisturbed for another 3 to 4 minutes, or until the whites are firm and opaque but the egg itself is still a little jiggly. Using a slotted spoon, remove eggs, placing them onto the paper-towel-lined plate to drain. Season eggs with a sprinkling of salt.

Cut the avocado in half and remove the pit. Spoon out avocado flesh into a small bowl and mash it with a fork or the back of a spoon. Add crushed red pepper flakes and a pinch of salt and ground black pepper, mixing to combine. Adjust seasonings to taste. 

To plate each serving, spoon half the avocado mash onto a piece of toast, top with a poached egg and drizzle with lime crema.