Preparation Length: 5 minutes
Cooking Time: 10 minutes
- 2 tablespoons of sliced basil
- 2 large avocado's
- Salt and pepper
- 4 large eggs
Halve the ripe avocado's and take the centre out of both of the avocado's and place in a bowl and mash the avocado's adding a little salt and pepper to the mix.
To poach the eggs, take a large saucepan of water to the boil, mix in the vinegar, and then mix the water rapidly in a spherical motion to make a vortex.
Crack all the egg's into the centre of the pan and cook for four minutes.
Using a perforated spoon to take the soft eggs out of the water. Do this with care as the eggs are delicate. Place on paper towel so that the water drains out, then serve up on avocado toast. Add pepper and salt, when needed.