Avocado And Poached Eggs
INGREDIENTS
·
2
eggs
·
2
slices whole grain bread
·
1/3
avocado (usually I cut it in half but don’t use all of it. okay fine maybe I
do.)
·
2
tablespoons shaved Parmesan cheese
·
salt
and pepper for topping
·
fresh
herbs (parsley, thyme, or basil) for topping
·
quartered
heirloom tomatoes for serving
INSTRUCTIONS
1. Bring a pot of water
to boil (use enough water to cover the eggs when they lay in the bottom). Drop
the metal rims (outer rim only) of two mason jar lids into the pot so they are
laying flat on the bottom. When the water is boiling, turn off the heat and
carefully crack the eggs directly into each rim. Cover the pot and poach for 5
minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
2. 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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