A simple, elevated breakfast — creamy avocado and a perfectly poached egg over toast, finished with a drizzle of reduced Neapolitan Herb Dark Balsamic for a savory-sweet contrast. Swap the lemon juice for our Green Limonato Fused Olive Oil for an extra citrusy twist.
Ingredients
- 2 very fresh eggs
- 2 tablespoons of Neapolitan Herb Balsamic Vinegar
- 2 pieces sprouted or whole grain bread
- 1 avocado
- handful of greens spinach/chard/arugula etc
- salt and pepper
Instructions
- Crack the eggs into individual small dishes and set aside while the water is heating.
- In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce.
- Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference.
- While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice). Plate the toast and spread the mashed avocado equally on each slice.
- When the eggs are cooked, lift them out of the water with a slotted spoon. Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction.
- Optional: Add pepper flakes for a kick .
