Welcome to my favorite new breakfast/lunch/post work-out/mid-day snack. It’s delicious, hearty and packed with protein. When I am at work and can’t cook eggs, the toast and avocado is a nice replacement. Enjoy!
1 tsp white vinegar
2 slices bread (I use whole wheat sprouted bread)
1/2 ripe avocado
extra virgin olive oil
salt and pepper to taste
optional: hot sauce
To prepare the poached eggs, bring a pot of water to a boil and add a teaspoon of white vinegar. Crack the eggs into a small bowl. When water comes to a slow boil, create an eddy by swirling the water around with a spoon. Drop the eggs into the center of a pot and time 3 minutes.
In the meantime, toast the bread. Spread each side with avocado and drizzle with balsamic vinegar and olive oil.
When the eggs are done, pull them out of the water with a slotted spoon and drain off the excess water. Place one egg on each slice of toast. If desired, top with salt and pepper with hot sauce.
2 thoughts on “Avocado, Poached Eggs and Toast!”
Where have you been!?—been waiting to hear from my favorite chef—so glad you’re back!! You know how much I love forward to you new organic recipes!
Missed your posts.
Always looking for a new breakfast treat. This looks soooo good.. MM