Avocado Egg Bread

Ingredients for 4 servings:

• 2 avocados, ripe
• 1 tbsp lime juice
• salt and pepper
• ½ tsp sugar
• 10 sprigs of coriander
• 50 ml balsamic vinegar, lighter
• 4 eggs, size M
• 4 slices of rye bread
• 1 bed/s Shiso cress, red
• 2 tsp peppercorns, pink

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Remove the avocado flesh from the skin with a tablespoon. Mash it with a fork in a deep plate, season with lime juice, salt, pepper, and sugar. Pluck the coriander leaves from the stems, finely chop, and fold in. To poach, bring a large pot of salted water to a boil. Add the vinegar and reduce the heat so the water is just simmering. Crack the eggs, one at a time, into 1 cup each. Then, using a whisk, vigorously stir the vinegar and water to create a whirlpool in the center. Carefully drop in 1 egg and wait until the egg white has coated the yolk. Repeat with the remaining eggs. After 4-5 minutes, carefully remove the eggs with a slotted spoon and drain well. Toast the bread as desired, spread with avocado cream, and place a poached egg on top. Garnish with cress and pink peppercorns and serve immediately.