Poached Egg and Avocado on Toast

At the end of a pleasant evening, I often find myself wondering what to do with a half-eaten loaf of great artisan bread. Here is a simple spin that will make an amazingly tasty breakfast the next morning.

Ingredients:

• 4 Eggs
• 4 Slices of Artisan Bread
• 1 Large Avocado
• 6-8 Cherry Tomatoes
• 1 Tablespoon Distilled White Vinegar
• 1 Sprig of Flatleaf Parsley
• Water
• Salt and Pepper

Instructions:

Poaching the eggs – Grab a medium saucepan and fill it half full. Add the vinegar and place on medium heat. Meanwhile, crack each egg into a bowl. Once the water is coming to a slow boil, bring the heat down so it is simmering. You will need to see small bubbles rising from the bottom of the pan. Pour the bowl of eggs in all at the same time. After a minute or two, the egg whites will start to turn white. Use a spatula to separate them while they continue to cook. You will also need to ensure they are not sticking to the bottom of the pan thereby allowing them to float independently.

After approximately 8 minutes, you will find the poached egg is ready to eat. However, it will have a rather raw yoke. I personally like to leave mine in the water for 9-10 minutes, so it is still runny but has a little texture.

Once the egg has your desired consistency, take it off the burner and use a slotted spatula to pull each egg out individually. The slotted spatula will ensure you are able to drain the egg of any excess water.

Toast & Avocado – Slice the bread into four half inch slices and lightly toast them. Meanwhile, take the avocado and cut it in half while removing the pit. Take a knife and score the avocado in slices while it is still in the skin. Use a large spoon to slowly carve out the slices you made in one full scoop. Afterwards, you will have two halves that will be neatly slices.

Presentation – When the bread is toasted, evenly place the slices of avocado on the toast. At this point, you will also notice the eggs are close to your desired consistency. Take the eggs off the burner and use a slotted spatula to pull each egg out individually. The slotted spatula will ensure you are able to drain the egg of any excess water. Place the eggs on top of the avocado. Slice a few cherry tomatoes and place a few on each plate to add a little color.

Mince and sprinkle flatleaf parsley over the top. Add salt and pepper to meet your pallet.

Optional: Add a little parmesan cheese before you add parsley, salt, and pepper.