Ingredients:
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
Instructions:
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.
