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

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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.

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  • 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.

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!