|1 splash||Vinegar, to add to poaching water|
|2 slices||Crusty bread, large slices, thickly cut|
|2||Avocados, just ripe|
|150 g||Gruyere cheese|
AdvertisementAdvertise with NZME.
- Put a splash of vinegar into a pot of water and simmer. Poach the eggs over a gentle heat until just cooked - about 3 minutes.
- Meanwhile, toast the bread under a grill, then butter it while still hot. Cut the avocados in half and remove the stones. Using a dessertspoon, scoop out the flesh and drop it into a bowl. Mix in the juice of the lime, season generously with salt and pepper, then spread thickly over the toast.
- Lift the eggs out of the poaching water and drain thoroughly. Place a piece of toast on each of 2 plates, then place 2 poached eggs in the middle.
- Before serving, liberally grate the cheese over the top using a fine grater.