Avocado Toast with Poached Eggs and Hot Sauce

by Bobby Flay 12:30 PM, May 11, 2017

Rachael Ray Show

Airing July 28, 2017

Bobby Flay KNOWS how to brunch -- so it's gotta be good!


For the poached eggs:
4 cups cold water
1 tablespoon white wine vinegar
2 extra-large eggs
Salt and freshly ground pepper
For the avocado toast:
1 large, ripe Hass avocado, peeled, pitted and pitted
Kosher salt and freshly ground black pepper
Scant 1/4 cup of green onions, thinly sliced (green and pale green parts)
2 slices best quality country loaf, sliced 1/2-inch thick and lightly toasted
Your favorite hot sauce (I use Frank’s Red Hot or Cholula)
Finely grated zest of 1 lime
Chopped cilantro leaves


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Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 2
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