Toasts with physalis jam and poached egg

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  • 2 toasts, as brown as you like
  • 1 avocado


  • 1 lb physalis
  • 9.5 oz sugar
  • 1/2 glass of water (4 fl oz approximately)
  • The juice of half a lemon

Poached eggs:

  • 2 eggs
  • 1 tbsp white vinegar


For the jam:
Put all the ingredients in a pot and bring to the heat. When it stars to boil, lower the heat a little and stir from time to time, while slightly mashing the physalis.

Once it gets to the desired jam-like consistency, remove from the heat. Remove the foam it formed, and pass through a sieve or use a potato masher. Save in a jar.

For the poached egg:
Put water in a pot, bring to a boil, and add the tablespoon of white vinegar as it will help the egg white to set around the yolk and acquire a round shape.

Carefully break the egg into a cup, since this will help pouring it into the hot water. Season to taste. Using a spoon, create a whirlwind in the pot and carefully pour the egg from the cup into the boiling water, near the edge of the pot, and cook for 3-4 minutes. You will see as the white covers the yolk and acquires a round shape. Repeat the process with the other egg.

To assemble the toasts:
First spread some jam, then the mashed avocado, and put the poached egg on top.