Poached egg on avocado toast

Follow our tricks and tips to make the perfect poached egg. Serve on avocado toast with fresh rocket and tomato for the ultimate brunch.

4 eggs

1 tsp DYC white vinegar

2 Handee paper towels

4 slices of bread 

1 tbsp butter

1 NZ avocado

A handful of mini leaf basil 

Handful of baby rocket leaves
2 tomatoes, sliced

Salt and pepper

For perfect poached eggs: make sure your eggs are really fresh. Fresh eggs have a thicker white near the yolk that will better hold a round shape as it cooks. You can tell how fresh an egg is by putting it in a glass of water; if it lies horizontally at the bottom, it is very fresh; if it starts to float or stand on end it is less fresh. If your egg isn’t so fresh, crack it into a small bowl and drain off the runnier white.
Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white then tip this away.
Bring a pan of water filled at least 5 cm deep to a simmer. Add a drop of vinegar. Don't add any salt as this may break up the egg white.
Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
Cook for 3-4 minutes or until the white is set.
Lift the egg out with a slotted spoon and drain it on a paper towel. Trim off any scraggly white bits.
Scoop and slice the avocado.
Prepare your toast: butter toasted bread, place on rocket leaves, sliced tomatoes and avocado.
Slide the poached egg from the paper towel onto the prepared avocado toast. Season with salt and pepper, then enjoy.
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