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Anne Burrell's Avocado Toast with Poached Egg, Tomatoes and Feta

SERVINGS
4
RATE THIS RECIPE
(3)
TODAY
SERVINGS
4
RATE THIS RECIPE
(3)

Ingredients

  • 3 tablespoons white vinegar
  • 2 ripe avocados, skin and pit removed, diced
  • 1 lime, zested and juiced
  • Salt, to taste
  • 4 pieces whole-grain bread
  • 4 eggs
  • 1 medium tomato, seeds and gel removed, diced
  • 1/4 cup crumbled feta cheese
  • Chef notes

    I love this recipe because it takes avocado toast to another level. Adding a perfectly poached egg, salty feta cheese and ripe tomatoes makes it great for an easy breakfast or impressive brunch.

    Preparation

    1.

    Fill a medium saucepan with about 2 inches of water, add the vinegar and bring to a boil.

    2.

    While the water is coming to a boil, toss and slightly crush the avocados with the lime juice and zest and a sprinkle of salt.

    3.

    Toast the bread.

    4.

    Lower the heat under the pan with the water until no bubbles break the surface of the water. Crack the eggs and drop them gently into the water. Leave them for about 3-4 minutes until the egg whites are cooked through and the yolks are hot but still runny. Using a slotted spoon, remove them from the poaching water and transfer them to a plate lined with paper towels (this dries off the egg a bit).

    5.

    Spread the avocado on the toasts. Place a poached egg on each toast and top with tomatoes and feta.