On Tap Oil & Vinegar Recipe Detail

Avocado Toast with Poached Egg

with Lemon Olive Oil & Neapolitan Balsamic

Ingredients:

• 2 fresh eggs
• 2 Tbsp Neapolitan Herb Balsamic
• 2 pieces whole grain bread
• 1 avocado
• handful of greens spinach/chard/arugula, slice of tomato
• Lemon Olive Oil
• salt and pepper

Directions:

Crack eggs into individual small dishes and set aside while water is heating. In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce.

Bring a pot of water to boil (add splash of plain white vinegar to help keep eggs together), turn off heat and carefully tip eggs into water. Cover pot and poach 3-5 minutes - to desired firmness (remove with slotted spoon).

While eggs are cooking, toast bread and mash avocado, add a drizzle of lemon olive oil and salt/pepper. Plate toast and spread with mashed avocado. Add a handful of greens, tomato slice, poached egg, a pinch of salt/pepper, and drizzle with balsamic reduction. For an added kick - sprinkle with pepper flakes.