Avocado pasta with egg

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INGREDIENTS:

• 1 batch avocado hollandaise sauce
• 2 slices crusty artisan bread, sliced about 3/4-inch thick*
• 1 medium ripe avocado
• 1 medium ripe tomato, sliced thin
• 2 large eggs
• Salt and pepper, to taste
• Parsley or chives for garnish (optional)

DIRECTIONS:

1. Set a medium pot of water over high heat.
2. While the water heats, make the avocado hollandaise sauce. Set aside.
3. Toast the bread. Set on individual plates. Half the avocado, remove the pit and peel, and cut each half into thin slices. Lay on the toast, and mash with a fork.
4. Top with tomato slices. Sprinkle with a little pinch of salt and pepper.
5. Poach the egg. By now, your water should be boiling. Reduce the heat to low, until your water is barely moving, with only a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don’t have very far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk.
6. Remove eggs from water with a slotted spoon and place atop tomato.
7. Spoon avocado hollandaise over the top. Sprinkle with parsley and/or chives if using along with a pinch of salt, and a generous pinch of pepper.
8. Serve immediately.

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