I love eggs. I love them scrambled, hard boiled, soft boiled, over easy ..., but my favorite are poached eggs. Pure deliciousness! But add yummy toast, avocado, and tomatoes and it's breakfast heaven.
I'm notorious for skipping breakfast. I'm not really sure why I constantly skip breakfast, but for some reason, I do. I was looking over my Pinterest account the other day and realized I have close to 300 pins just on breakfast alone.
One of my resolutions this year is to not be lazy when it comes to preparing food. Seeing as how I have so many recipes pinned and my fridge and pantry are always pretty well stocked, I have no excuse for not preparing something delicious.
What I love about these poached eggs on avocado toast, is that it is a reasonably healthy, hearty, and easy breakfast. Does it get much better than creamy avocado, crunchy toast, warm runny yolk and a bite of tomato?
I have recently fallen in love with Julia Child's method for poaching eggs. After your water is boiling, place the uncracked egg into the water for 10 seconds. Remove the egg from the water and then
crack it into a bowl before sliding it back into your water. This makes such a huge difference! The egg is much less likely to fall apart and turn into an ugly egg soup.
But if that still sounds like too much of a hassle, a fried egg would be just as scrumptious in place of poached eggs.
Poached Eggs on Avocado Toast (serves 1)
2 slices of toast
10 sliced cherry or grape tomatoes
1 tbsp sliced green onion
salt and pepper to taste
1. Smash half of the avocado on each slice of toast.
2. Add tomatoes to the plate - some on the side and some on the toast.
3. Poach eggs using desired method and add on top of the avocado.
4. Sprinkle the dish with green onion, salt, and pepper.