Simple poached egg and avocado toast

Oh, sweet poached egg and avocado. You have my heart. 

Simple, satisfying goodness. 

---

Serves: 2
What You Need:

• 2 eggs
• 2 slices whole grain bread
• 1 avocado
• 2-3 tbsp shaved Parmesan cheese
• sea salt and pepper for topping
• fresh herbs (parsley, thyme, or basil) for topping
• couple handful of quartered cherry tomatoes for serving
• drizzle of olive oil 
• white wine vinegar 

What to Do:

1. Preheat oven to 180C. Place tomatoes on baking tray, drizzle with olive oil and a pinch of sea salt and pepper. Place in oven for 20-30 minutes or until golden in color. 
2. Whilst tomatoes are in the oven and part way cooked, bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Add 1 tsp white wine vinegar. When the water is boiling, turn down the heat to low and carefully crack the eggs directly into water. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
3. While the eggs are cooking, toast the bread and smash or slice the avocado on each piece of toast. Remove tomatoes from oven. 
4. 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 grilled tomatoes.

Adapted from pinch of yum


Enjoy!