2 AV­O­CADO TOAST WITH POACHED EGGS

Res­tau­rant: Sur­vey Cafe

Bonita & Estero Magazine - - RECIPES WE LOVE -

Serves: 1

1 ripe av­o­cado

1 lime, squeeze juice to taste Salt and pep­per to taste White vine­gar

2 farm fresh eggs

1 slice whole wheat bread

Scoop in­side of av­o­cado and mash in bowl. Add salt and pep­per to taste and a squeeze of fresh lime juice, amount ac­cord­ing to pref­er­ence.

Fill saucepan a lit­tle more than half­way with wa­ter. Add about a ta­ble­spoon of vine­gar. Bring to a boil. When wa­ter boils, re­duce heat slightly, crack eggs and drop them into the wa­ter. Al­low them to cook 30 to 40 sec­onds, or un­til whites are hard but yolk is still soft to the touch. Re­move them with slot­ted spoon. Drain on paper towel.

Toast bread. Spread av­o­cado mix­ture evenly on bread, which may be cut di­ag­o­nally. Gen­tly place eggs on top. Gar­nish with pars­ley and serve.

10530 Wil­son St., Bonita Springs; 239-992-2233; sur­v­ey­cafe­down­town.com

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