It has been almost a year since I discovered all of the goodness that is Avocado Toast and wrote about it here.
I’m still obsessed with these absolutely wonderful toasts. They really don’t need any other embellishments to improve their already perfect status, but topped with a poached egg and watercress makes for a terrific change of pace and a more substantial meal or snack.
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
3 slices sesame bread, lightly toasted
1 cup lightly packed watercress sprigs
Extra-virgin olive oil, for drizzling
1 tablespoon white vinegar
1. Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash with a fork until combined and mostly smooth, with some small chunks remaining.
2. Divide avocado mixture among toast slices, spreading evenly. Top avocado with watercress, and drizzle with oil.
3. Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 2 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes.
4. Carefully remove eggs from water with a slotted spoon, blot excess water with a paper towel. Place 1 egg on each watercress-topped toast slice. Season with salt and pepper.
Recipe from Martha Stewart Living Magazine
If the dreamy Avocado Toast doesn’t wake you up, then this song from The Thermals will.
Perfect. The band is from Portland, Oregon, so they have that going for them, too.