Rating: 3.71 stars
31 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

The nutty flavor of sesame toast and the peppery kick of cress add dimension to the combination of egg and avocado.

Martha Stewart Living, February 2013

Gallery

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
Makes 3
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (2)

31 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
05/19/2013
I made this for my husband and I but altered the recipe. I didn't buy sesame bread or watercress. I had a good rustic bread that I toasted; mixed a ripe avocado with 1 chopped plum tomato and the lemon juice, salt and pepper. I made 4 poached eggs and I could only eat one of the egg/toasts. Nice mix of flavors. Served with bacon.
Rating: Unrated
01/20/2013
I tossed chopped green onion and diced cherry tomatoes with the avocado - delicious!