6 minute egg on avocado toast.
This was an amazing breakfast/brunch
Doesn’t it look yummy! It sure tasted yummy 🙂
This was an amazing breakfast/brunch. We wanted something simple yet satisfying and this really did fit the bill. Start off with a good ripe Hass avo (excuse my South African abbreviations) and combine it with a good white wine vinegar or, as I used a champagne vinegar. Season with some salt and black pepper and some cayenne pepper. Set aside
Now is the time to prepare your 6 minute egg…
Fill your saucepan or pot with water and bring to a boil…It needs to be a rolling boil before you add your eggs. Now for the eggs
If you are using eggs from the refrigerator leave them out for 30 minutes or if you don’t have time like me just submerge your cold eggs into lukewarm water for 10 minutes before using them.
Once you have a rolling boil gently lower your eggs into the pot with a slotted spoon. Be gentle, you don’t want a cracked egg at this stage! Have you got your timer handy? Good! You should have started the timer for exactly 6 minutes as the last egg went in.
After the six minutes you have two choices, an ice bath or just really cold running water. I find the running water to be quite sufficient. Peel your eggs gently and set aside. Now it’s time for assembly.
Toast the bread of your choice. I had a really good artisan loaf that I sliced and toasted. Butter your warm toast (please use really good butter) and then place a good dollop of avocado mixture on top and spread evenly. NOW THE EGG.
Ashlynn immediately broke the egg over the toast which looked amazing. I had to take photos so I placed the egg on top and then cut into it. Oooozzzzy. Yummm!
This is really an amazing breakfast/brunch. Please try it and let me know how yours turns out!
