When I go out for walks in the morning, my senses are on high alert as I smell the scent of Jasmin and Rosemary that surround me. Its heating up and Spring is in full bloom!
After my morning walks I crave a nourishing meal and nothing speaks to me more on a beautiful Spring morning than a very drippy, soft yolk, creamy poached egg. Symbol of birth and the goodness of protein are all packed into the freshness of a poached egg. That topped on top of a layer of creamy avocado on whole wheat toast is pure goodness all wrapped up in a fancy sophisticated plate that you can simply gaze at with pride.
It’s so easy to make too… poached eggs are not scary at all! It’s fast and pretty. And the smashed avocado gives butter on toast some serious green competition. You can’t beat this, just try it!
Poached Egg on Avocado Toast
1 slice whole grain bread
Salt and pepper
Fill a pot with about 3 inches of water and bring to a simmer.
Break each egg into a small glass bowl or a teacup. Make sure the yolk is intact.
Slip each egg gently into the simmering water. Don’t worry if the whites seem to flare out in the water. If you like, you can nudge the edges back towards the yolk with a wooden spoon, but even if you don’t things will still be fine.
Cover the skillet with a lid, turn off the heat and let the eggs sit in the water for 4 minutes.
While the eggs are cooking, toast the bread to your liking.
Mash the avocado with a fork until it has just a few lumps in it. Season to taste with salt and pepper.
Spread the avocado on the toast.
Scoop out the poached eggs with a slotted spoon, letting the water drip off.
Top the avocado toast with the poached egg and enjoy immediately.