Note: We make a couple changes with our video. Make the meal according to your liking!
2 very fresh eggs
2 Tbsps of Neapolitan Herb Balsamic Vinegar
1 Tbsp Champagne Wine Vinegar
2 pieces sprouted or whole grain bread
handful of greens spinach/chard/arugula etc
salt and pepper
Crack the eggs individually into a fine mesh sieve over a bowl to remove the watery parts from the main yolk and white. Place them in small bowls and set aside while the water is heating.
In a small sauce pan, warm the balsamic vinegar until it becomes a reduction – thick sauce.
Bring a pot of water to boil, add the Champagne vinegar, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference. 3 minutes EXACTLY gives you a nice runny yolk.
While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice). Plate the toast and spread the mashed avocado equally on each slice.
When the eggs are cooked, lift them out of the water with a slotted spoon. Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction - Add pepper flakes for a kick.