Last week, the kids and I had a great opportunity to chicken-sit for some friends of ours, and the payment was… eggs! Fresh eggs are the best (and my husband would add, “especially when they’re not our chickens!”). I still remember the jingle from those old egg commercials, “the incredible edible egg!” And eggs are a big hit at our house for breakfast, lunch, or dinner. The girly gardener prefers her’s over easy with grits on top; she’s a southern girl through and through. My boys like them scrambled because they’re simple men at heart. Momma likes her eggs poached, because clearly I’m a bit more high-maintenance than my children. And the hubs likes them anyway I cook them; he’s a smart man.
During my plant-based eating stint a few years ago, I obviously wasn’t putting butter on my toast, so swapping it out for avocado mashed with a bit of lime juice was a super delicious substitute! Now that eggs are back in my diet, I love to combine these two elements for tasty avocado toast with a poached egg on top. The rich golden yolk breaks over the toast, and it’s like heaven on a plate and super good for you too!
This can be whipped up in a jiffy on any busy morning. So, how do you create this for your own breakfast (lunch or dinner)?
- Fill a small pot halfway with water. Add a tablespoon of white vinegar and 1/4 tsp of salt and bring to a boil. Crack egg into ramekin and set aside.
- While waiting for water to boil (don’t watch that pot… you know the rest), halve avocado and remove the pit.
- Scoop out the avocado and use a fork to mash it up in a bowl. Now, you can either add the juice of half a lime to your avocado with salt and pepper to taste, or if you have some salsa on hand, add a tablespoon or two to your mashed avocado for a spicy kick. (Here I used some homemade Pico de Gallo I had in the fridge.)
- Once your water comes to a boil, use a slotted spoon and begin stirring the boiling water in a circle pattern around the pot (you want to create a little whirlpool). Once your water is swirling, pour in your egg. Put the lid on your pot, and remove it from the heat. Set your timer for 4 minutes 30 seconds. (Sorry to be so exact, but these instructions are pretty crucial.)
- While your egg cooks, toast your bread and spread on your avocado mash (aka quick guac).
- When the timer dings, remove your egg from the hot water with a slotted spoon, and let any excess water drop off. Place your perfectly poached egg on top of your avocado toast. Salt and pepper egg to taste and enjoy (especially with a good cup of coffee)!
I’d love to know how you enjoy eating eggs! We’re always looking for new dishes to create with the incredible edible egg!