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Le Chaudron recipe

Avocado toast

Avocado toast with poached egg

⏱ 10 minServes 2Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 4 slicesthick slices sourdough bread
  • 3perfectly ripe avocados
  • 4very fresh whole eggs
  • 2 tbspwhite vinegarfor poaching
  • 1lemon
  • 100 g (3½ oz)crumbled feta
  • 1 tbsptoasted sesame seeds
  • 1 tbsppumpkin seeds
  • 3 tbspextra-virgin olive oil
  • 1 tspEspelette pepper
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1bunch of chives
  • 4 slices thick slices sourdough bread
  • 3 perfectly ripe avocados
  • 4 very fresh whole eggs
  • 2 tbsp white vinegar for poaching
  • 1 lemon
  • 100 g (3½ oz) crumbled feta
  • 1 tbsp toasted sesame seeds
  • 1 tbsp pumpkin seeds
  • 3 tbsp extra-virgin olive oil
  • 1 tsp Espelette pepper
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
  • 1 bunch of chives
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 toaster or grill pan1 large pot for poaching1 fork for mashing1 small bowl1 slotted spoonChef’s knifeBlack peppercorns

03 — Method

  1. Halve and pit the 3 avocados and scoop the flesh into the small bowl. Roughly mash with a fork with the lemon juice so it doesn't brown.
  2. Season with fleur de sel, freshly ground pepper and 1 tbsp extra-virgin olive oil. Taste and adjust.
  3. Toast the 4 slices of sourdough in the toaster, or 3 minutes per side in a hot grill pan, until golden and crisp.
  4. Meanwhile, bring the large pot of water to a simmer (not a boil) with 2 tbsp white vinegar; it helps the whites set around the yolks.
  5. Crack each egg into a small ramekin. Swirl the water with a spoon and slide the egg into the center. Poach 3 minutes for a set white and runny yolk.
  6. Lift each egg out with a slotted spoon and drain on paper towels. Season lightly just before topping the toasts.
  7. Drizzle each toast with 1 tsp extra-virgin olive oil. Spread thickly with the avocado, making swirls with a fork.
  8. Top each toast with a poached egg. Sprinkle with crumbled feta, toasted sesame seeds, pumpkin seeds, Espelette pepper and snipped chives. Serve right away while the yolk is runny.

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CategoryMain dishes