One of my favorite (and easy) breakfasts is avocado toast topped with an egg. It’s simple and delicious. Poaching an egg can be tricky and intimidating – cooking an egg freestyle in boiling water? It can turn into a big mess. I have read a lot about poaching eggs. Some tips included adding vinegar or swirling the boiling water tornado style so the egg stays in the middle and doesn’t fall apart. Well, after a few failed attempts I have come to the conclusion that you don’t need do anything but add the egg to boiling water.
What you need:
Small sauce pan
4 cups water
Add water to saucepan and place on the stove over high heat until the water begins to boil. Turn down the heat to medium and bring it down to a slow simmer. Crack the egg into the small bowl, this will allow you to add the egg slowly right above the simmering water. Slowly pour the egg into the simmering water. It’s important to keep the water just simmering or it will tear the egg. Cook for about 5 minutes for an over medium egg. Remove with a slotted spoon. I like to eat my poached egg on top of avocado toast (recipe below).
Serving size: 2
1 small ripe avocado
2 slices of bread, toasted
pinch of salt
pinch of pepper
Remove the peel and seed of the avocado. Mash up avocado with a fork until smooth. Add the salt and pepper. Spread half of the avocado on each slice of toast.
The best part of a poached egg on avocado toast is there are no extra fats added – no butter, oil, etc.