Poached eggs on toast
Recipe by Rhyan Grant
Serves 1
2 free range eggs
1 piece Turkish bread cut in half, toasted
1 small avocado, sliced
Sesame seeds, to serve
White vinegar, to poach eggs
Bring a saucepan of water to the boil with one tablespoon of white vinegar on an induction cooktop. Reduce to 3 to maintain simmer. Crack one egg into a cup. Using a spoon, stir the simmering water to create a whirlpool. Carefully slide in egg and repeat with remaining egg. Set your timer to 4 minutes for runny yolks.
Top Turkish toast with avocado and sprinkle with sesame seeds.
Remove eggs from saucepan using a slotted spoon, dry on paper towel before placing on avocado toast to serve.
Recipe created with the Smeg Dolce Stil Novo 90cm induction cooktop and 2 slice retro toaster.
