1wholeavocadopitted, skin removed and thinly sliced
1/2wholelemonjuiced and zested
Maldon sea saltseasoning
McCormick Sriracha Seasoninggarnish
queso frescocrumbled for garnish
arugula micro greens or arugulagarnish
Instructions
Preheat your precision cooker to 147°F.
Carefully lower eggs into the preheated water bath. Cook for 45 minutes. Remove using a slotted spoon to a paper towel-lined plate
Spread butter on both sides of each slice of bread, use extra butter to grease pan. Heat a large pan on medium-high heat add extra butter and slices of bread. Toast until golden brown on each side, about 2 minutes per side.
Remove to a serving platter and spread avocado slices on each slice of toast. Squeeze lemon juice over the top and top with zest. Sprinkle with Maldon sea salt.
Crack each egg on the paper towel, I like to let the paper towel soak up any extra moisture in the egg before placing on top of the avocado. Carefully transfer sous vide egg with a slotted spoon or spatula to each toast. Season eggs with sriracha seasoning and sprinkle with crumbled queso. Garnish with micro greens and serve immediately. Enjoy!
Keyword avocado, avocado toast, eggs, sous vide, toast