Avocado Toast with a Poached Egg and Spiced Lemon-Yogurt Sauce
This is one of those breakfasts that looks way more difficult than it really is. It will impress all your friends and you will secretly giggle to yourself when you tell them, "It was nothing". It is so simple to make and I even bet you even have most if not all of the ingredients if your kitchen right now. This was my first time poaching eggs and I used a silicone egg-poaching tool that was really foolproof. You can search for methods online if you have yet to master the fine and delicate art of egg poaching or you can go out and buy the silicone pouches that make poaching a breeze. I found mine at Sur la Table for around $10.
The sauce is really what takes this simple breakfast dish to the next level. My mom made something similar to this sauce maybe 2 years ago and it was so good I never forgot it. I called her early this morning to see if she remembered anything about it. She is the queen of turning a pantry full of "nothing to eat" into a delicious meal and tossing a few ingredients into a bowl and making a delightful sauce like this one. She said she didn't remember making this (maybe it was more than 2 years ago!) but she did help me figure out what to put in it. Thanks mama! If you want more spice than the sauce provides, add a few dashes of your favorite hot sauce to top off your creation.
Avocado Toast with a Poached Egg
and Spiced Lemon-Yogurt Sauce
6 inch section of a French baguette
1/2 ripe avocado
freshly ground black pepper
fresh chives, snipped
Spiced Lemon-Yogurt Sauce
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
a pinch cayenne pepper
a pinch Kosher salt
Slice the baguette section in half, lengthwise. Toast to your likeness. Meanwhile begin to poach your eggs. Slice the avocado in half and smash the avocado onto each slice of toast with a fork. To make the sauce, whisk all ingredients together and taste for seasoning. When your eggs are done, add them on top of the avocado on the toast. Drizzle with the sauce, grind some pepper on top, sprinkle with snipped chives and add hot sauce if desired. Serve and eat immediately, with plenty of napkins.