Single Serving Avocado Toast and Egg

Ingredients

• 1 small shallot, thinly sliced into rings
• 1 tablespoon red wine vinegar
• salt to taste
• 1 small avocado, pitted and peeled
• ¼ lime, juiced
• 1 egg
• 1 tablespoon white vinegar
• freshly ground black pepper to taste
• 1 slice whole-grain crusty bread
• 1 pinch Aleppo pepper, to taste

Step 1

Whisk the shallot, red wine vinegar, and a pinch of salt in a small bowl and set it aside to let the flavors meld. In another bowl, mash the avocado with a squeeze of lime juice and a little salt until creamy.

Step 2

Bring about 2 to 3 inches of water to a boil in a small, shallow saucepan. Add a splash of vinegar, then lower the heat so the water is just simmering gently. Crack your egg into a small ramekin or cup, then carefully slide it into the simmering water. Let it poach for 3 to 4 minutes, until the whites are set but the yolk is still a bit soft. Use a slotted spoon to lift it out and place it on a paper towel to drain. Season with salt and pepper.

Step 3

While the egg cooks, toast your bread to how you like it. Once toasted, spread the mashed avocado over the bread, add a spoonful of the pickled shallots on top, and gently place the poached egg over everything. Finish with a sprinkle of Aleppo pepper and enjoy right away!