Toast with avocado cream, chorizo ​​and poached egg

Ingredients for 2 servings:

• 2 slice(s) of bread(s) (tray bread), savory
• ½ avocado(s), ripe
• some lime juice
• salt and pepper
• 6 slices of chorizo
• 2 eggs
• 1 tbsp white wine vinegar
• some coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

Peel the avocado. Remove the stone. Drizzle the flesh with lime juice, mash finely with a fork, and season with salt and pepper. Fry the chorizo ​​slices in a dry pan over medium heat until crispy, then drain the fat on a paper towel. Spread the avocado cream on the bread and top with the chorizo. For the poached eggs, boil a liter of water in a saucepan, add a little salt, and the white wine vinegar. Pierce the eggs and place them, shell-on, in the boiling water for 10 seconds. Remove the eggs, reduce the heat, crack the eggs, and carefully lower them into the simmering water. Let the eggs sit for three to five minutes, depending on your taste and size. Remove the cooked eggs from the water, drain briefly on paper towels, place them on the sandwiches, and season with salt and pepper. Serve the bread sprinkled with coarsely torn coriander leaves.