This recipe describes a technique for creating perfectly poached eggs using vinegar and simmering water. It includes a delicious sauce made with butter, lemon, cream, and pesto to drizzle over avocado toast.
1: Add vinegar to a large bowl of water.
2: Crack six eggs into the vinegar water and let them sit for 7 to 10 minutes.
3: Transfer the eggs to a pot of simmering water.
4: Cook each egg for about two minutes until they develop a white outer skin.
5: Use a slotted spoon to carefully remove each egg from the simmering water.
6: Pat the poached eggs dry with a clean napkin.
7: In a saucepan, melt butter, then add lemon juice, cream, and pesto. Simmer until combined.
8: Drizzle the sauce over the avocado toast.
