1 tsp lemon juice
salt & pepper
4 slices sesame bread, toasted
2 tomatoes, sliced
1 cup rocket leaves
olive oil, for drizzling
1 Tbls white wine vinegar
4 large eggs
In a medium pan, bring water to a simmer, add vinegar. Stir the
water to make a vacuum in the center, Slowly break an egg into
the center of the water. Cook egg for 1-2 minutes or to your
preferred done-ness. Remove egg with a slotted spoon. Repeat
process until all the eggs are cooked.
Mash avo with some lemon juice. Season with salt& pepper.
Spread avo onto toast, top with tomato and rocket leaves.
Drizzle with oil. Top with a poached egg. Season and serve
Drizzle with balsamic reduction (optional).