Egg-Topped Avocado

Serves 1

  • 15 minutes
  • 2 eggs
  • 1 ripe avocado
  • 1 tomato
  • 1 lime
  • Salt flakes
  • Freshly ground black pepper
  • 2 large slices of whole wheat bread
  • 2 tablespoons shaved Parmesan cheese
  • Fresh Herbs

  1. Bring a pot of water to boil (use enough water to cover the eggs).
  2. Place your egg metal rims (a mason jar rim also work well) into the pot.
  3. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim.
  4. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
  5. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs.
  6. Place thinly sliced avocado on the whole wheat bread and drizzle with lime juice to taste.
  7. Place the eggs on top and sprinkle with Parmesan cheese, salt, pepper, and fresh herbs;
  8. Serve immediately with fresh-cut tomatoes.

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