simple poached egg and avocado toast

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Guess what though. I’m not actually an egg lover! HA-HA. Joke’s on me. And that’s why I love this creamy anytime egg and avocado toast combo instead. Let me just explain.
Lately I’ve been trying to eat less refined sugar, and my typical breakfast favorites are basically invitations to load up on shugary shug in all its different forms. Oatmeal. Pancakes. Waffles. Yogurt and Fruit. Smoothies. Eeek. I love them but we’re all just going on a group break from each other so I can learn how to enjoy a savory breakfast once in a great while.
So for the last few weeks, I’ve been experimenting with eggsters in all their different forms and it’s been… sort of okay. Like, eating half of the omelete before picking out all the delicious cheese and veggie fillings would be considered moderately successful. But then. Just a few days ago I struck simple breakfast poached egg gold with this poached egg and avocado toast combo, which means no more squishy scrambley eggs EVER again, and drippy yolks foreverrrrr.

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.
3. .........................................

for full instruction please see : pinchofyum.com

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