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15 Minute Breakfast

Poached Egg & Avocado Toast

avocado toast
Poached Egg & Avocado Toast
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Servings Prep Time
2 serving 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 serving 5 minutes
Cook Time
10 minutes
avocado toast
Poached Egg & Avocado Toast
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2 serving 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 serving 5 minutes
Cook Time
10 minutes
Ingredients
  • 2 whole eggs
  • 2 slices whole wheat bread
  • 1 whole avocado
  • 2 tablespoon Parmesan cheese
  • 1 handful grape tomatoes halved
  • salt and pepper to taste
  • fresh herbs
Instructions
  1. 1 Heat water to a bare simmer: Fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, or bring the water to a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
  2. 2 Crack egg into a small bowl and gently slip it into the water: Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them.
  3. 3 Turn off heat, cover pan, set timer for 4 minutes: Turn off the heat and cover the pan. Set a timer for 4 minutes (or count out loud to 60, four times). At this point the egg whites should be completely cooked, while the egg yolks are still runny. Note that the timing depends on the size of the eggs, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, or want firmer egg yolks, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
  4. 4 Remove eggs with slotted spoon: Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve. To help the eggs keep from spreading too much some people have good results by placing a mason jar ring in the pan. Put a mason jar ring in the bottom of the pan and fill the pan with water to just above the mason jar ring. Slip the raw egg into the water over the mason jar ring and let it settle in the ring. Then turn off the heat and cover the pan.
  5. 5 While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.
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