The best weekend breakfast there is! Avocado on toast served with poached egg and caviar. You can skip the egg and serve it right away with avocado. Both ways are very tasty, but it is exceptional with the egg, especially with that runny yolk trying to escape the walls of egg whites.
- 2 ripe avocados
- 1 tsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp chopped dill
- 1 tsp chopped parsley
- sea salt to taste
- freshly-ground pepper to taste
- a tiny bit of garlic, grated
- 2 large slices sourdough bread
- 4 small eggs
- 1 tbsp vinegar
- 4 small tsp caviar
Mash avocados with a fork. Add lemon zest, oil, parsley, dill, garlic, salt, and pepper. Cut each slice of bread into half. Spread with avocado.
Boil water in a pot. When it reaches a boil, reduce heat and add vinegar. You can crack eggs individually into small bowls. Pour the egg onto a skimming spoon, so the excess egg white drains away. Carefully, but quickly, slide the egg into the simmering water and cook for as long as required to achieve desired doneness (about 3‒5 minutes). Carefully remove the egg from the pot and place it on a plate. Repeat with the remaining eggs.