I posted a photo of a breakfast I had in Orlando, Florida, and many people responded back to me on how they enjoyed poached eggs, but didn’t know how to cook them.
This recipe is how I have been cooking poached eggs for years. I once did an Easter brunch and cooked poached eggs for 12 people. Poached eggs make a quick an easy meal and can easily be cooked for 1 person or a crowd.
Poached Eggs on Avocado Toast (makes 2 servings)
By Vickie Chynoweth
4 eggs (2 eggs per serving)
2 slices artisan bread (1 slice per serving)
1 ripe avocado (1/2 avocado per serving)
2 teaspoons balsamic vinegar(1 tsp per serving)
1 tablespoons cider vinegar (1/2 tablespoon per quart of water)
2 tablespoons salt (1 tablespoon per quart of water)
1 cup spinach/arugula mix
Roasted cherry tomatoes, sliced in half
Salt and pepper
1. This recipe was made for two servings and can easily be converted to as many servings as you need. Poach eggs after step 9. In a 3-quart saucepan, add 2 quarts of water. When water starts to boil, add salt and cider vinegar.
2. Add eggs one at a time. Crack each egg into a small cup or bowl, then slip eggs into the water.
3. The eggs will sink to the bottom of pan. When eggs are done, they will float up to the top. With a slotted spoon remove egg from the water. Make sure the egg is done before removing from water.
4. While water is coming to a boil. Slice bread and lightly toast.
5. Cut avocado in half and place in a bowl. Take a fork to blend avocado, then add salt and pepper to taste
6. On each plate, place half cup of spinach/arugula mix. Place toast on top of spinach/arugula and then spread 1/2 of avocado mixture evenly on toast.
7. Drizzle avocado toast with balsamic vinegar.
8. Optional: arrange sliced cherry tomatoes around toast.
9. Once avocado toast is plated start poaching eggs, as this process is less than 5 minutes. Place 2 poached eggs on each prepared avocado toast.