1 cup Woodbridge Chardonnay
1 cup water
2 Tbsp white vinegar
1/4 teaspoon sea salt
2-4 large eggs
- In a saucepan over medium-high heat combine the wine, water, and add a splash of vinegar and big pinch salt. Bring the mixture to a slow simmer.
- Carefully crack the egg into a small bowl. Gently slide the cracked egg into the liquid and poach.
- Simmer for 3 minutes. Remove the egg from the liquid with a slotted spoon and place into a small dish.
- For serving: Place the toast slice onto a plate. Top with the smashed avocado and poached egg. Garnish with sea salt, freshly ground black pepper and extra-virgin olive oil.