Coconut Poached Eggs & Avocado Toast

1. 1

   Combine the avocado, jalapeno, garlic, and lime juice in a small bowl. Use a fork to break up the avocado until smooth.

2. 2

   I generally poach eggs in a large pot with plenty of water in order to get the prettiest eggs possible. That said, I prefer to make this recipe in a small saucepan to get by with only using one can of coconut milk.

3. 3

   Bring the coconut milk to heat in a small saucepan over medium heat. Whisk in the red curry paste until smooth. When the coconut milk reaches 180 degrees, use a small spoon to swirl the water clockwise so that it creates a whirlpool. Drop the egg into the center of that whirlpool and continue stirring along the outside of the saucepan for 10-15 seconds until the egg sets. Start a timer and cook the egg for 4 minutes and 30 seconds. Use a slotted spoon to carefully remove the egg from the coconut milk and place it onto a plate. Repeat with the second egg.

4. 4

   Spread the toast with the avocado, add the sprouts, and the poached eggs. Sprinkle with maldon sea salt (or another flakey salt) and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.