There’s this coffee shop a few minutes away that Andy and I go to fairly often called Coffee Shop (how original). And, even though I think that’s probably the laziest name they could have, they have a huge following that is extremely loyal – Andy is definitely among them. The first time that we went in, I didn’t really have high expectations for anything really, but going through those doors sort of changed my life that day. It’s absolutely adorable! They have giant handwritten chalkboards with amazing typography all over the walls as their menus, and a bougie little deli and bakery case with any kind of breakfast food you could want – quiche for days, homemade bagels, breakfast sandwiches…. and THE avocado toast.
Now, any kind of food that features what my little cousin calls “hulk nuts” is already on my good list. I. Love. Avocados. But what I saw in that case was absolute perfection: delicately ribboned avocado topped with a perfectly poached egg, chili flakes, sea salt, lemon zest and black sesame seeds. I was basically drooling all over the counter.
I kicked myself for already having breakfast not even an hour before because I probably would’ve paid the ridiculous $9 price tag and been completely content with myself for the rest of the morning. The next day, I decided that I was just going to save some money, and make it myself. And I’m not one to usually toot my own horn, but it out to be so damn good!
It does take a bit of patience to make pretty little ribbons of avocado with a peeler… but it makes it so nice to look at! And let’s be honest – everyone has mashed, sliced, diced, and smeared avocado on bread. So why not try something new?! Along with a serrated peeler, really the only other thing you need is some skill when it comes to poaching eggs. I wasn’t blessed with such talent, so I have to cheat. I have this one by OXO, and it makes my life so much easier. You can get two here for only $10! I promise it’s not a shameless plug for where I work, they are just literal magic.
Ribboned Avocado Toast with a Poached Egg
- 1 avocado, preferably slightly firm
- 1 egg
- 1 Tbsp white vinegar
- 1 tsp lemon zest
- 1 tsp chili flakes
- 1 slice sourdough, or other bread of choice
- Fleur de sel and black pepper to taste
- In a saucepan over medium heat, fill with roughly 1 1/2 quarts of water and add the vinegar. If you were enticed into buying that fancy little poaching cup, there is a handy dandy line that tells you how much water you need. Bring water to *just* under boiling – if water is boiling, turn down the heat slightly until it stops and holds a simmer.
- While heating the water, cut the avocado in half and remove the pit. Peel the skin off of the avocado (weird, I know) and use a straight or serrated peeler to make ribbons. It takes a little practice to get long ones without them breaking, but you’ll get it quickly.
- Once water is ready, gently crack an egg into the water, or through the hole in the poaching cup, and set a timer for 3 minutes. No more, no less. Unless you want a firmer yolk, then more is fine (I guess). Toast the bread while egg is cooking.
- Gently place avocado ribbons on toast in whatever kind of swirly pattern your heart desires, leaving a little spot for you egg to settle in. Using a slotted spoon, remove the egg and place on a paper-towel lined plate to drain while you finish your avocado masterpiece.
- Delicately place you egg into the designated spot, and sprinkle with lemon zest, chili flakes, salt and pepper.
Notes and variations
One of the absolute best things about avocado toast is that the possibilities are essentially endless. Top it with a fried egg instead, mash your avocado, sprinkle furikake on it for an Japanese twist… endless.
I can’t poach an egg for anything. They always end up swirling around in the water and breaking apart. I am incredibly jealous of the people that don’t need the assistance, but I am forever grateful to a ridiculous amount of poaching pods for people like me. Try them out and see what kind you like!