Smashed Avocado on Toast with Poached Egg and Tomatoes

Slow Sundays are for great brunch dishes - and since I recently learned how to poach an egg, I decided to go poached. Not a bad choice: this dish made my day before the clock even hit noon. The roast tomatoes are a lovely compliment to the avocado and egg.

Ingredients:

2 very fresh eggs

1 tablespoon white wine vinegar

handful cherry tomatoes

2 slices wholewheat bread

1 avocado

juice of 1/2 lime
a dash of tabasco sauce or sprinkling of chili flakes

salt and freshly ground pepper to taste

olive oil

Instructions:
Preheat your grill.

1. Place the tomatoes in an oven-proof dish and stick in the oven under the grill for about 15 minutes.

2. Brush some olive oil on the top and bottom of each slice of bread and place under the grill, removing when nice and crispy.

3. Mash together the avocado and lime juice and season with salt and pepper. Instead of tabasco, I stirred in some chili flakes. (Be careful not to add more lime juice or your avocado smash will get too sour).

4. Heat some water plus 1 tablespoon vinegar in a high-rimmed skillet (about 6-7 cm), until it is boiling. Turn it off the heat so bubbles are no longer forming and crack an egg open gently above the pan, twirling the water so that the egg white stays with the egg. Turn the heat back on and simmer for three or so minutes, until the white is solid but the yellow is still soft inside. I still haven’t learned to do two eggs at once, so I did them one at a time.

5. Spread the avocado smash over the slices of bread. Place an egg on top and drizzle a bit of olive oil over each egg. Top with a bit of salt and freshly ground black pepper. Serve with the grilled tomatoes.