This is a really aesthetically pleasing brunch dish--the bright green avocado, yellow yolk, and pinky-brown salame look beautiful together--and the rich flavors are tres magnifique. This is a nice dish to impress the ladies, or the parents, but make sure you practice poaching the eggs beforehand--it's tricky!
2 eggs
1 teaspoon vinegar
2 tablespoons salt
1 avocado, halved
2 paper thin slices Fra'Mani Salami Nostrano (this is a veeeery fancy dry salame (it runs about $20/lb at Fairway) you can substitute with Genoa salame or even sopressata if needed, but american "salami" is a big no-no)
french baguette
salt and pepper, to taste
Slice two wedges from the baguette and place them side by side on a plate. Place a half of the avocado upside down on each wedge. Dash them with salt and pepper, and then place the salami on top. (That was the easy part)
Poaching the eggs is the trickiest part of this dish. The most important part is to ensure the entire egg stays intact, so poach them one at a time. Fill a deep saucepan about 1/4 of the way with water. Stir in the vinegar and salt. Crack an egg in a bowl--don't mix it! Wait until the water is at a rapid boil, then turn down the heat until it is barely moving. Take a wooden spoon and stir until the water forms a vortex. With your other hand, pour the egg in to the middle of the whirlpool, and simultaneously, STOP stirring and slide the egg in to the center of the vortex. This technique (plus the salt and vinegar) helps the egg to stay together. This takes some finesse so be prepared to have some practice eggs. When the egg is fully poached (between 3.5 to 4 min), the white will be solid with a runny yolk.
Finally, take caution when transporting the egg to the plate--you don't want to break the yolk, or drip water everywhere! Use a food or tea strainer to carefully cradle the egg and release excess liquid.
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