Poached Egg and Avocado Toast

 

The dish for Simple Poached Egg and Avocado Toast is both straightforward and tasty! Real, wholesome cuisine has never tasted better. DELICIOUS! Eat it for breakfast, lunch, or supper.

 

2 eggs

2 slices whole grain bread

1/3  

2 tablespoons shaved Parmesan cheese

salt and pepper for topping

fresh herbs  for topping

quartered heirloom tomatoes for serving

 

Raise a kettle of water to a boil (enough to cover the eggs when they are lying in the bottom). Place the metal rims (outer rims only) of two mason jar lids in the pot, flat on the bottom. Once the water is boiling, remove it from the heat and carefully crack the eggs into each rim. Cover the saucepan and poach the yolks for 5 minutes (4 minutes for ultra-soft, 4:30 for soft, and 5 minutes or longer for semi-soft). Toast the bread and mash the avocado on each piece of toast while the eggs are cooking. When the eggs are done, remove them from the water using a spatula. Pull the rim of the eggs gently away from the eggs and set the poached eggs on top of the bread. Plate with the fresh quartered heirloom tomatoes and sprinkled with Parmesan cheese, salt, pepper, and fresh herbs.