1/2 avocado, mashed
1 cup white vinegar, divided in half
2 eggs
salsa to taste
balsamic vinegar to taste
1) Bring a medium saucepan of water to a boil. Meanwhile, place each egg (separate bowls!) in 1/2 cup of white vinegar. This must set aside for at least five minutes.
2) Place avocado on toast and add salsa to taste.
3) Swirl the surface of the boiling water with a silicone spoon, creating a vortex in the center. Add one egg/vinegar mixture and continue swirling as the egg cooks. This should take between 3 and 5 minutes, depending on your preferences. Remove with a slotted spoon and place on a paper towel to drain. Repeat with egg #2.
4) Place eggs on top of toast and drizzle with balsamic vinegar.
Review: I recently vacationed in New Zealand, where my favorite meal was this breakfast. It was so amazing, that I had to try it once I returned home. This involved researching how to poach eggs, as I had never done so before. The restaurant (EAT) made their poached eggs into the tallest, fluffiest, little clouds. Mine are not even close!! Mine were also a little under done. I'll certainly need more practice. This dish is incredibly tasty, as it's such a blend of savory, sweet, and exotic. So yum!!
https://eat.net.nz
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