Under 30 Minutes
Sesame Toasts with Poached Eggs and Avocado
The nutty flavor of sesame toast and the peppery kick of cress add dimension to the combination of egg and avocado.
- 1 avocado
- 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
- 3 large eggs
Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining. Divide avocado mixture among toast slices, spreading evenly. Top avocado with watercress, and drizzle with oil.
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 (for firmer yolks, poach 1 to 2 minutes more).
Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off. Place 1 egg on each watercress-topped toast slice. Season with salt and pepper. Serve immediately.