Simple Poached Egg And Avocado Toast Recipe

comment icon 212 more comments 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.

HOW TO POACH AN EGG:

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. Oh, sweet poached egg and avocado. You rule me.