Avocado Poached Egg Toast

featuring Chef Nikki



  • 1 Avocado

  • 2 slices Emmental Cheese

  • 1 handful Rocket leaves

  • 2 Eggs

  • 2 slices; italian bread

  • 2 tablespoons salted butter

  • Salt and Black pepper to taste

  • 1teaspoon Crushed Chiles

  • 4 cups of water

  • 1 tablespoon white vinegar

  1. Bring the pan of water and vinegar to a boil, turn down the heat and let simmer gently.

  2. Using a spatula, create swirls in the pan of water.

  3. Break egg into a ramekin and gently pour into the swirling water.

  4. Take out with a slotted spoon after 1 minute.

  5. Clean and slice avocado, set aside.

  6. Lightly butter the bread and toast slightly on a pan,

  7. Assemble sandwich with emmental cheese, rocket leaves, avocado, poached eggs, finish with salt, black pepper and crushed chiles.

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©2018 by Chef Stone