Fluffy Poached Egg Avocado Toast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large, cage-free eggs
02 -
2 slices of whole wheat bread
03 -
One-third of a perfectly ripe avocado
04 -
2 tablespoons of grated Parmesan cheese
05 -
A touch of salt and a sprinkle of pepper
06 -
Chopped fresh herbs like basil, parsley, or thyme
07 -
Heirloom tomatoes sliced into quarters
# Instructions:
01 -
Fill a cooking pot with enough water to cover the eggs, and bring it to a boil. Put two mason jar lids flat-side up at the bottom.
02 -
Turn off the heat and carefully crack the eggs into the mason jar rings. Cover the pot, and let the eggs cook for 5 minutes (adjust to 4 for very runny, 4 and a half for soft, or over 5 for a firmer yolk).
03 -
Toast the bread while your eggs are cooking, then mash the avocado on top of each slice.
04 -
Use a spatula to lift the poached eggs carefully. Remove the jar lids, place the eggs over the avocado toast, and finish with Parmesan cheese. Sprinkle some salt, pepper, and fresh herbs on top, then serve with tomatoes on the side.
# Notes:
01 -
Using mason jar lids keeps the eggs round and neat while poaching.