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LOVE this recipe and your “poached egg hack” worked perfectly and tasted yummy! Will definitely make this often!
Andrea
Good morning, egg lovers!
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.
Simple Poached Egg and Avocado Toast
- Total Time: 10 minutes
- Yield: 1 1x
Description
This Simple Poached Egg and Avocado Toast recipe is so simple and so delicious! Real, healthy food never tasted so good. YUM!
Ingredients
- 2 eggs
- 2 slices whole grain bread
- 1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)
- 2 tablespoons shaved Parmesan cheese
- salt and pepper for topping
- fresh herbs (parsley, thyme, or basil) for topping
- quartered 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.
Notes
Adding a teaspoon of vinegar to the water before boiling helps the eggs stay together in the water. Most of the fats in this recipe (from the avocado and the eggs) are healthy in moderation. If you want to reduce the fats, just scale back on the avo or use egg whites in place of eggs.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Breakfast
- Cuisine: American
Keywords: poached egg, avocado toast recipe, breakfast recipe, egg and avocado
One More Thing!
This recipe is part of our collection of best healthy breakfast recipes. Check it out!
Oh my, this is the breakfast of champions!
WE are an eggy family I must say. And my kids are yolky, drippy egg kinda of kids, but at restaurants, at least where I live you are not allowed to order kids drippy eggs because of food safety concerns…..so we eat at home mostly.
Plus, Lucky Charms for breakfast? C’mon. And we’re trying to put on our A game avoiding sugar like the plague. GREAT recipe. Just so doable and family friendly. (And budget friendly)
Oh my gosh! I had no idea. I am always ordering runny eggs at restaurants!
You’ve forgotten the tomatoes!
They’re just quartered heirloom tomatoes, but I’ll list them, too. 🙂
Until a year ago I didn’t like eggs at all (except for overdone omelettes) but I’ve forced myself to change my mind. This sounds really yummy…. Although the drippy egg is still a bit of a challenge for my palette. Will give it a go this weekend!
Anyways it’s great.
Lindsay:
What herbs are you loving putting on this dish? I just recently started an herb garden and I’m dying to incorporate them in any dish I can! Thanks for another yummy idea!
Parsley is what is pictured here, but I’ve also done basil and lemon thyme. Yummy!
I have never tried poaching eggs before, because: scary. I may have to try it with your mason jar lid trick though! Does it make a difference if the eggs are straight from the fridge or room temperature?
Uhhm, I am not that technical. 🙂 So it probably does make a difference but I just take them right out of the fridge and put them right in the pot!
Ok, good to know. Thanks!
A cold refrigerated egg holds together better. We have chickens, and often very fresh eggs right on the counter, but we found those still warm eggs do not hold together well for poaching. To get the best results, use a cold egg. However, if you’re baking, use room temperature eggs.
Ps: we poach our eggs in chicken broth, makes them amazing!
The sell egg poachers online for the microwave easy peasy good cleanup!! 65 secs in the microwave no mess and done.
to make a quick poached egg, boil some water and put some vinegar in it, then with your spoon or spatula etc. make like a vortex by stirring the boiling water, then put the egg. I suggest you put the egg in a bowl first before putting it in the boiling water.
Great tips, Jerome!
Better yet, pop the egg – in shell – into the simmering (important) water for about 30 seconds (or a bit more – experiment) before you crack it into the swirl in the middle. This congeals the white a little bit and helps it cling to the yolk more rather than becoming a stringy tentacled yellow octopus in the middle of the pan.
I find with this method you don’t even need vinegar, just slightly salted water.
Great tips, Dylan!
I’ve never got that swirling insanity vortex to work at all the egg just goes all over the place. Cider vinegar works great though!
I’ve only started to love drippy eggs in the past year (I know, shameful) but now I love them and I’m totally on board with this breakfast. It looks so fresh and healthy!
What do you do for the tomato salad on the side?
Quartered heirloom tomatoes! 🙂 Sprinkled with herbs. A little olive oil and salt would be great on them, too.
This is the smartest thing EVER!! Also, this meal looks perfect.
It’s so bright and happy! Love it.
Thanks Katya! I’m using my new boards for these photos! 🙂
I should know better than to look at food pictures before breakfast. I might just start licking my screen here pretty soon. YUMMM!
I am stealing that mason jar lid poaching technique from you Lindsay! These look so fabulous and delicious!
https://www.youtube.com/addalittlefood
Steal it! It’s so easy.
Hands down one of my favorite things in the world is a poached egg! And this is one of my all time fave ways to do it!
I always feel a little scrappy when I do it, but then it works, like, all the time, so this is my go-to. 🙂
Oh..my! That just looks absolutely amazing. I haven’t eaten breakfast yet and this is making my mouth water! Love it, Lindsay!
This is my perfect breakfast! I so love avocado toast and runny eggs!!
I’m all about simple these days and this recipe is lovely. I love using egg yolk as a sauce!
Yum! I am totally an egg person and avo & eggs is one of my go-to combos! I guess you must have heard my tummy rumbling this morning 😉 This looks fantastic!
I’m now ready for a second breakfast. 🙂
On my list of new breakfasts to try, Lindsay! I’m totally in a huge breakfast rut right now. Craving some healthy simplicity in the AM! Love avocados + eggs together.
You, in a breakfast rut?! Yeah right, girl. 🙂 Thanks for the nice comment!
I don’t often eat eggs but this is my go to way when I do. So yummy!
Yum! I love poached eggs. Love them! It’s the only way I can ever get the yolk nice and runny while perfectly cooking the egg because, well, I normally suck at making eggs. Plus avocado on toast is always yum. Best breakfast ever!
Oh, my, Lindsay, that is just so brilliant, that Mason jar lid idea!! You know, I’ve come across and tried so many tips for containing the poached egg, but none of them have worked (without horribly overcooking my beautiful runny yolks). But this? Just. genius. And the very thought of avocado and poached egg on toast just makes me want to swoon. I SO wish I wasn’t allergic to eggs so I could have this, ’cause my heart is just melting imagining it!! You’ll just have to have my share for me… 🙂
WHAT? Saddest day ever. Sorry about tempting you!
No problem :)…I love to tasting things vicariously that I can’t have by seeing photos and hearing other people describe them. 🙂 So I always enjoy your posts and amazing photos.
I have to say I am an eggy girl. Love everything that involves eggs. I find a little difficult to make poached egg, but I am practicing. I am getting there 😉 This is for sure an amazing breakfast. Pinned!
I have been trying to learn how to make poached eggs. The first time I tried, I used a big pot of water with a giant glug of vinegar and both eggs came out watery and tasted so strongly of vinegar. I’ll need to get a couple mason jar lids and try it this way!
Seriously. It’s the only way I can successfully poach an egg!
FYI I just make a ring out of tin foil works great
A little vinegar in the water and swirling the water before inserting the egg helps hold it together, but the mason jar lid takes it to a whole new level. Will definitely try that out. I love poached eggs and have been craving eggs Benedict. I’ll use this method and the avocados. You can never have too much creamy goodness. Thanks!
I could never ever ever get it to work before trying the mason jar thing, even with the vinegar!
I have the same reaction to a runny egg as you. Ick! However, this little trick might save my life. My hubby loves them and this simple breakfast with a side of fruit is a winner!!
This looks so good! Bright, colourful and healthy – perfect breakfast 🙂