Sous Vide - Avocado Toast with Poached Egg

By: The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon

Sous Vide - Avocado Toast with Poached Egg
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Sous Vide
cuisine icon Keywords
30-60 min, 4 eggs, avocados, breakfast, contributed, cook 45 min, easy, eggs, fresh basil leaves, fresh lime juice, freshly cracked black pepper, modern, olive oil, prep 5 min, sea salt, sous vide, The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon, whole grain bread

prep icon Prep Time
5 min
cook icon Cook Time
45 min

serving icon Servings
4 eggs
Ingredients
  • 4 eggs
  • 2 avocados
  • 2 tbsp olive oil
  • fresh lime juice
  • 4 slices whole grain bread
  • fresh basil leaves
  • Freshly cracked black pepper
  • sea salt
Instructions
  • Preheat a water bath to 145°F. Bring a pot of water to a boil on the stovetop. Prepare an ice bath with half ice and half water. Gently place the eggs in the boiling water and cook for 3 minutes.
  • Remove from the boiling water and place in the ice bath for 1 to 2 minutes, then transfer to the water bath. Let the eggs cook for 45 minutes. Once cooked, remove them from the water bath.
  • Peel and remove the flesh from the avocado, and mash together with the olive oil. Add the lime juice, and salt and pepper to taste, until the spread is slightly tangy and well balanced.
  • Take a slice of toasted bread and slather on some of the avocado spread. Crack a poached egg on top slather on some of the avocado spread. Crack a poached egg on top then sprinkle with the basil, fresh cracked pepper, and sea salt.
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