I have a slight addiction to Eggs Benedict and often told myself that I would eat it everyday if only I knew how to make them. For years I have often wondered how the heck these little perfect pillows containing yolk were made and just figured that recipes that called for poached eggs are reserved for real foodies or those skilled in the culinary arts. Over the summer months I have been hearing about little tips and tricks on how to make the process easier like; adding a teaspoon of white vinegar into the water to stop the eggs from falling apart (Thanks Steve D.) and using the outer rim of a mason jar covers to house each egg while poaching. Both tactics were used and if you ask me, the results were more than I could have asked for. I originally wanted to make a traditionally Eggs Benny but after being sick for the last several days, I thought ingesting a creamy, fatty hollandaise sauce probably wouldn’t have been a great idea – so I opted for this healthy Poached Eggs & Avocado Toast recipe.
What You Will Need
- 2 organic, free-range eggs
- slices of bread (whole grain, spelt or ezekiel bread)
- 1/2 avocado – I actually LOVE avocados and used a whole one…1/2 on each slice of toast
- 2 tablespoons of shaved parmesan cheese
- fresh herbs finely chopped (parsley, thyme, or basil) for topping
- quartered heirloom tomatoes for the side serving
- salt and pepper to taste
- *Recipe serves 1
Bring a pot of water to boil (you must use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water has boiled, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes max (4 for super soft, 4:30 for soft, 5 for more for semi-soft yolks).
While the eggs are cooking, toast the bread and smash the avow on each piece of toast. When eggs are finished, use a spatula to lift the eggs out of the water. Gently pull the rim off the eggs (I did it right on the spatula over the water) and place the poached eggs on top of the toast. Sprinkle with parmesan, salt, pepper and fresh herbs. Then serve with fresh quartered heirloom tomatoes. *Adding a teaspoon of white vinegar to the water before boiling helps the eggs stay together in the water!