Poached Eggs over Mini Avocado Toasts

Often the avocado toast is a big a messy dish. Using baguette slices or focaccia, as I did here, makes the dish a little more manageable. It is also great for a crowd. Feel free to go without the egg or mix and match.

eggs (for however many you are serving)

1-2 large ripe avocados

1-2 teaspoons fresh dill, finely chopped

lemon juice to taste

thinly sliced radishes

1 baguette, focaccia or any type of bread that is 3 inches long and 1 inch thick, once sliced

1. Set the oven to 350˚F. Lie the sliced bread on a sheet tray and toast slightly browned. Alternatively you can use a toaster.

2. Mash avocado, season with salt and pepper. Squeeze in lemon juice to desired acidity. Stir in fresh dill. Taste. The mixture should be slightly acidic as it will be served with a fatty egg. The dill should offer a fresh flavor against the fattiness of the avocado. Be careful with the dill as it can become overpowering quite easily.

3. Bring 1 quart of water to a slightly simmer and add acid of choice to water. Alternatively you can poach the egg in sauté pan with 2 inches of a water to better control the egg. Once the inner white part of the egg is set, remove with a slotted spoon and drain on a paper towel.

4. Top toasts with avocado, radishes and poached egg. Mix and match. Top with Maldon salt and fresh cracked pepper.