Avocado Poached Egg and Watercress Sandwich
This is the sandwich I make when I want something healthy but also incredibly satisfying. The creamy avocado, the runny poached egg, and the peppery bite of watercress come together in a combination that's greater than the sum of its parts.
It takes about 10 minutes to make, looks beautiful on the plate, and will keep you full until lunch. This is what I make for weekend brunch when I want something a little special without spending an hour in the kitchen.
Ingredients
- 2 slices good quality bread (sourdough or whole grain)
- 1 ripe avocado
- 2 large eggs
- 1 cup watercress
- 1 teaspoon white vinegar
- Olive oil
- Salt and pepper
- Red pepper flakes (optional)
- Lemon juice
Instructions
- Toast the bread slices until golden.
- Bring a small pot of water to a gentle simmer. Add the white vinegar.
- Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then slide the egg into the center. Cook for 3 minutes for a runny yolk.
- Remove with a slotted spoon and repeat with the second egg.
- Mash the avocado with a fork, adding a squeeze of lemon juice, salt, and pepper.
- Spread the avocado mixture on the toasted bread.
- Top with watercress, then the poached eggs.
- Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes.
Tips
Watercress has a peppery, slightly bitter flavor that cuts through the richness of the avocado and egg beautifully. If you can't find watercress, arugula makes a good substitute. For perfect poached eggs, use the freshest eggs you can find—older eggs spread out more in the water. The vinegar helps the egg whites set faster. Don't let the water boil; a gentle simmer is all you need.
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.