simple poached egg and avocado toast

Pinch of Yum

2 eggs
2 slices whole grain bread (I used sliced french 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 (I didn't have)
quartered heirloom tomatoes for serving

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INSTRUCTIONS

Bring a pot of water to boil and 1 t vinegar (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim and inner metal circle) 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.

I added the quartered tomatoes in a bowl and added a dash of olive oil, garlic powder and salt and pepper. It was delicious

1/9/18