2 free range large eggs
2 slices Ezekiel, sprouted whole wheat, or rye bread, toasted
1/2 ripe avocado
8 cherry tomatoes, cut in halves or quarters
2 Tablespoons toasted pine nuts
1/2 tsp chili flakes, or to taste
1/2 tsp dried oregano, or other fresh chopped herbs of your choice (i love fresh dill on these!)
sea salt and fresh ground black pepper, to your taste
Place two mason jar lid rings (without the center) into a medium pot. Fill the pot with water just barely above the lids.
Add a tiny pinch of sea salt.
Bring water to a rapid boil then turn the heat off.
As the rings are laying flat on the bottom, very gently crack the eggs into each one.
Cover for 4-5 minutes depending on your egg preference.
Meanwhile, divide your avocado among the 2 toasts and gently smash it with a fork.
Gently place the poached eggs on top, add cherry tomatoes, pine nuts and season to your liking. Enjoy!
You don’t need any butter, oil or non-stick spray to poach an egg
No burnt crispy, or rubbery edges either!
Poached eggs give you a warm yolk that’s nice and runny without having to worry about whether the white is cooked.