- 4 organic eggs
- One avocado
- One tomato, sliced
- Two slices of toasted rye/sourdough bread
What to do:
1. To poach your eggs listen carefully and do exactly what I tell you. Bring some water in a pot to the boil. Reduce heat to a gentle simmer. Pour in a shot of white wine vinegar. Break eggs one at a time into a shallow dish or teacup. Gently lower eggs into water. Cook for exactly 3 minutes. 3 minutes. Not 3 and-a-half minutes, not 3 minutes and 10 seconds. 3 minutes.
2. Meanwhile, remove stone from avo and use a taspoon to scoop out pieces. This make the avo look cool and is way easier.
3. Lay your avo and tomato on the toast and top with two poached eggs per piece of bread. Season generously with cracked black pepper and sea salt. (I add some freshly chopped chilli, but that's me.)
Aaah, the ATE sandwich. It's good. You know you want it. Have it. Tomorrow.