Ingredients
- eggs
- slice swhole grain bread
- 1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)
- tablespoon sshaved Parmesan cheese
- salt and pepper for topping
- fresh herbs (parsley, thyme, or basil) for topping
- quart ered heirloom tomatoes for serving
Instructions
- Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom).
- Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom.
- When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim.
- Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi soft yolks).
- While the eggs are cooking, toast the bread and smash the avocado on each piece of toast.
- 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 fresh quartered heirloom tomatoes.
