Learn how to make the perfect Poached Egg to elevate your breakfast routine. Serve it with your favorite sides or over a toasted bagel, creamy cheese, spinach, avocado, and a a symphony of flavors that redefine your morning routine.
Course
Appetizer, Breakfast
Cuisine
American
Keyword
avocado and egg toast, bagels, poached egg
Servings1serving
AuthorKelly
Ingredients
1/2gluten-free bagel of choice. regular works too if you're not gluten-free. We like Pagel, Unbun or Fox Hill for a gluten-free and grain-free option. You can also sub with 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. We like Kite-Hill for dairy-free option.
2-3leavesbaby spinach, you can sub with arugula or greens of choice.
1-2avocado slices
1large egg
1tsppesto of choice, homemade or preferred brand. Optional or use more or less as needed.
Freshly ground black pepper, to taste
Red pepper chili flakesor chili crisp oil, optional to taste.
Instructions
Toast the bread of choice until lightly golden or preferred doneness.
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.
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.
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.
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.