Poached Egg

Poached Egg

Poached Egg Avocado Toast

Ingredients

• 1/2 bagel (gluten-free or regular), ½ English muffin (gluten-free or regular) or 1 slice of rustic Sourdough, (or crusty rustic loaf of choice)
• Softened cream cheese (dairy-free or regular)
• 2-3 leaves of baby spinach
• 1-2 avocado slices (or as much or little as needed to cover the bread)
• 1 large egg
• 1 tsp pesto of choice, or more or less as needed
• Freshly ground black pepper, to taste
• Red pepper chili flakes, to taste

Instructions

1. Toast the bread of choice until lightly golden or preferred doneness.
2. Spread with a little bit of cream cheese. Add spinach and then top with avocado slices evenly on top, fanning it out to cover the spinach.
3. Bring a large pot or a pan of water to a boil then reduce the heat to a gentle simmer. Stir to make a whirlpool, then crack the egg into the pan and reduce the heat to a very gentle simmer. Poach the egg for 2-3 mins, or until the eggwhite is set but the yolk is still runny. (Alternatively, crack the egg into a ramekin. Stir in 1 tbsp of white distilled vinegar into the water and create a deep swirl using a spoon. Pour the egg into the middle of the swirl and poach the egg for 2-3 minutes, or until the eggwhite is set but the yolk is still runny). Remove from the pan with a slotted spoon and drain on kitchen paper.
4. Carefully add the poached egg on top of the spinach. Drizzle with a little bit of pesto. Then sprinkle with a little bit of black pepper and a touch of red pepper chili flakes.
5. Use a knife to cut a small slit into the poached egg, letting the egg yolk ooze out. Then cut the toast into half or take a bite and enjoy.