" I just want to say: [insert thought here]" -Nora Ephron
2/12 cups water
1 tablespoon white vinegar
1 piece bread of choice
1/2 ripe avocado
1 wedge lemon
1 small tomato, diced (one Campari tomato is the perfect amount)
microgreen sprouts, pea shoots, etc.
hot sauce of choice (optional)
Set a small pot of water (approximately 2 1/2 cups) on to boil. Add 1 tablespoon white vinegar. Once the pot of water comes to a boil, decrease the heat so that the water remains at a steady simmer.
Place bread in toaster and toast to desired doneness. While bread is toasting, slowly drop the egg into the simmering water. Move it gently around with a slotted spoon so that it does not stick to the bottom of the pan. Set a timer for 4 minutes. Place a folded piece of paper towel onto a small plate for when the egg has completed cooking, set aside.
Remove bread from toaster, place on serving plate and drizzle with olive oil. Slice the avocado in half and scoop out the flesh of one half. Discard the skin. Slice the avocado and fan out the slices on the toasted bread. Sprinkle with sea salt and squeeze the lemon wedge over the slices. Reserve the other half, leaving the pit intact and smear it with olive oil to help to prevent browning. Place in a covered container in the refrigerator for another use.
After 4 minutes, check the egg for desired doneness. Remove the egg from the simmering water with a slotted spoon and place the egg on paper towel lined plate.
Drizzle the balsamic syrup over the avocado slices. Place the now dry egg onto the avocado slices. Sprinkle with sea salt and add the diced tomato over the toast. Garnish the toast with sprouts. Season with black pepper. Serve with hot sauce. Enjoy your masterpiece!