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Le Chaudron recipe
Toast avocat œuf poché
Avocado toast with a poached egg
⏱ 12 minServes 1Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 servings
1 slicemultigrain whole-wheat bread
1/2avocado
1fresh egg
1 tspwhite vinegar
1 pinchEspelette pepper
1 pinchfleur de sel (flaky sea salt)
1 tsplemon juice
- 1 slice multigrain whole-wheat bread
- 1/2 avocado
- 1 fresh egg
- 1 tsp white vinegar
- 1 pinch Espelette pepper
- 1 pinch fleur de sel (flaky sea salt)
- 1 tsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Fill a deep saucepan three-quarters full of water. Add the white vinegar (no salt, which stops the egg from setting). Bring to a simmer, not a boil.
- Meanwhile, mash the half avocado in a small bowl with the lemon juice and a pinch of salt, leaving it chunky.
- Toast the bread until golden and crisp.
- Crack the egg gently into a ladle, keeping the yolk whole. Hold the ladle just above the simmering water.
- Stir the water into a whirlpool and slide the egg into the center. Cook for exactly 3 minutes for a set white and runny yolk.
- Lift out with a slotted spoon and drain on paper towels for 5 seconds.
- Spread the avocado on the toast and make a small well in the center.
- Top with the poached egg, sprinkle with Espelette pepper and flaky salt, and serve right away.
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