POACHED EGG ON AVOCADO TOAST

Poached Egg on Avocado Toast 

Serves 2

Ingredients

• 2 Slices Thick Sourdough Bread

• 1 Avocado

• 2 Eggs, room temp

• 1 Tbsp White Wine Distilled Vinegar

• 2 Lime Wedges

• Everything Bagel Seasoning as garnish

Directions

1. Toast your bread until golden brown.

2. Remove the pit from the avocado, scoup out the flesh and mash, set aside.

3. Crack each egg into its own ramekin.  

4. Bring a large saucepan filled with 3-4 inches of water to a rolling boil.  

5. Add the vinegar to the pan.  

6. Using a spoon, swirl the water in a circle and pour each egg into the boiling water and reduce the heat to medium and set the timer for 3 minutes.  

7. At about 2 ½ minutes you’ll want to start removing the poached eggs with a slotted spoon and rest them on a paper towel for a minute to absorb excess water.  

8. While the eggs are resting on the paper towel, spread the avocado mash over the toast and squeeze the lime wedge over the avocado mash.

9. Top each piece of toast with a poached egg. 

10. Garnish with everything bagel seasoning.

Tip: Always make sure to crack your eggs into a ramekin not directly into the pan so you are not cracking an egg yolk that might be broken.  Take it from me, it makes a mess of your pan!!!   Make sure you use fresh eggs, you want the white liquid part to be firm and not runny.