2 AVOCADO TOAST WITH POACHED EGGS
Restaurant: Survey Cafe
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