“Poached Eggs with Veggies on Toast” is a great way to get your protein (eggs), healthy fats (avocados) and veggies (spinach and tomatoes) in less than ten minutes.
To see a video tutorial on how to poach the perfect egg click here. Now notice a few things I did in the video that make a big difference in how your eggs come out; I used a small pot and only filled it with a couple of inches of water. This keeps the eggs from spreading out. Make sure you stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then pour the eggs right in the center. Use one T distilled white vinegar in the water so your eggs aren’t shiny (aka slimy). Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
The Recipe: Poached Eggs with Veggies on Toast
I used a whole grain flax seed Ciabatta bread from Trader Joe's in this recipe.
While eggs poach, toast bread to your liking and then spread with butter. Place spinach on toast. Placed cooked eggs on a paper towel to absorb excess water, gently turning over if necessary and then place on top of spinach. Place sliced tomatoes on eggs and top with an avocado slice. Sprinkle with sea salt and freshly ground pepper. (I love my pepper grinder!) Serve immediately and enjoy the rest of your day! How could you not?
We use Maldon’s Flaked Sea Salt in all our recipes here at the OK!
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