Avocado Toast with a Poached Egg and TABASCO® Green Sauce

Avocado toast with a poached egg is a ten minute breakfast that goes wrong in two places: the egg, and the fact that mashed avocado on bread is quite boring without acid.

The lime handles some of that. TABASCO® Green Sauce handles the rest, because it is vinegar based and mild, so it sharpens the avocado instead of setting fire to it.

Ingredients

• 2 thick slices sourdough bread
• 2 eggs
• 1 tsp white vinegar (for the poaching water)
• 1 ripe avocado
• juice of 1/2 lime
• 1-2 tsp TABASCO® Green Sauce, plus more to serve
• salt and black pepper
• optional: sliced radish, cherry tomatoes, pumpkin seeds

Preparation

1. Bring a small pan of water to a gentle simmer and add the vinegar. Do not let it boil hard.
2. Crack an egg into a cup, then slide it into the water. Repeat with the second egg. Poach for 3 minutes for a runny yolk, then lift out with a slotted spoon onto kitchen paper.
3. Toast the sourdough while the eggs poach.
4. Mash the avocado with the lime juice, TABASCO® Green Sauce, salt and pepper. Leave it chunky.
5. Spread the avocado over the toast, set a poached egg on each slice, and finish with more TABASCO® Green Sauce and a grind of pepper.

Notes

Two things make poached eggs easier: fresh eggs, which hold together, and water that is barely moving. A rolling boil shreds the white. Three minutes gives you a set white and a runny yolk.

Mix the Green Sauce into the avocado rather than drizzling it on top if you would rather have the flavor spread evenly.

TABASCO® Green Jalapeño Sauce is the mild one, and there are other things to do with it once the bottle is open.

Keep reading

• Green shakshuka
• Ten things to cook with TABASCO®
• Shop TABASCO® Green Sauce