Guess what though. I’m not actually an egg lover! HA-HA. Joke’s on me. And that’s why I love this creamy anytime egg and avocado toast combo instead. Let me just explain.
Lately I’ve been trying to eat less refined sugar, and my typical breakfast favorites are basically invitations to load up on shugary shug in all its different forms. Oatmeal. Pancakes. Waffles. Yogurt and Fruit. Smoothies. Eeek. I love them but we’re all just going on a group break from each other so I can learn how to enjoy a savory breakfast once in a great while.
In the past, I’ve never been that excited about eggs. Really, I just can’t get behind the scrambly squishy thing, and omelets for me are always 100% about what’s hiding between the layers of egg. Like, for example, chzzz. And sausage. And veggies. Fill ‘er up.
There’s only one kind of egg generates real true food excitement deep in my food spirit, and that is a very drippy, soft yolk, creamy poached egg. Just writing that makes me weak in the knees.
So for the last few weeks, I’ve been experimenting with eggsters in all their different forms and it’s been… sort of okay. Like, eating half of the omelete before picking out all the delicious cheese and veggie fillings would be considered moderately successful. But then. Just a few days ago I struck simple breakfast poached egg gold with this poached egg and avocado toast combo, which means no more squishy scrambley eggs EVER again, and drippy yolks foreverrrrr.
This Poached Egg and Avocado Toast “recipe” is so incredibly simple, but up until a few weeks ago if you would have told me to make poached eggs for anything, I would have told you to talk to the hand, girlfraaand. Cause poached eggs are like, scary, right?
NO WAY MAN. They are beautifully easy. My easy secret is using the rim of a mason jar. Boom. Done. See that picture up there? They just sort of make themselves cozy and perfect all on their own. They might not be super perfectly pretty the first time (for these pictures I had to make them twice – soft egg flops will happen), but what-ever. Sprinkle some parm on there and call it a win.
From start to finish, these take me about 7 minutes to make each morning. And then again in the afternoon because sometimes I eat them for lunch too. Sorry not sorry. And now I’m getting really good at making them, so my split time might be more like 6:18. Lightening fast. And fancy?! Yes, please. Since I started this habit, I sit and gaze at my breakfast every morning and just feel like a sophisticated fancy foodie person eating poached eggs for breakfahst, dahling. Pinkies up.
I’ve never been the kind of person who is good at self-pacing, so when I find a savory, creamy, poached egg and avocado toast kinda breakfast that I really, really like, OH HELLO I’m going to eat it all year. And this is that breakfast.
2 slices whole grain bread
⅓ avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)
2 tablespoons shaved Parmesan cheese
salt and pepper for topping
fresh herbs (parsley, thyme, or basil) for topping
quartered heirloom tomatoes for serving
Bring a pot of water to boil (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 is boiling, turn off the heat and carefully crack the eggs directly into each rim.
Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
While the eggs are cooking, toast the bread and smash the avocado on each piece of toast.
When the eggs are done, use a spatula to lift the eggs out of the water.
Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast.
Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.
You can find complete recipes of this simple poached egg and avocado toast in pinchofyum.com