- 2 T vinegar
- 4 free-range eggs
- 8 rye bread slices, toasted
- 250 g cream cheese
- 2 avocados, mashed
- 2 tomatoes, sliced
- Sea salt and freshly ground black pepper, to taste
- Microgreens, to garnish
- Baby vegetables, to garnish
- Extra virgin olive oil, for drizzling
Bring a medium-sized saucepan of water to just under boiling point. Add the vinegar and crack 1 egg into a small cup. Place the cup near the surface of the water and gently drop in the egg, swirling the water gently to help the egg white hold together. Poach for 2–3 minutes for softpoached. Remove using a slotted spoon and repeat with the remaining eggs.
Layer the toast with cream cheese, mashed avocado, tomato and a poached egg. Season to taste.
Garnish with microgreens and baby vegetables and drizzle with extra virgin olive oil.
First published in the May 2014 issue of TASTE magazine.