Here is a super easy method to get those perfectly cooked poached eggs for your avocado.
You don’t need butter, oil or non-stick spray to poach an egg.
Poached eggs give you a warm yolk that’s nice and runny, without having to worry about whether the white is cooked.
Ingredients for 2 servings.
2 free-range large eggs.
2 slices toasted, sprouted whole wheat or rye bread.
1/2 ripe avocado
8 cherry tomatoes, cut in halves or quarters.
2 tbsp toasted pine nuts.
1/2 tsp chilli flakes or to taste.
1/2 tsp dried oregano, or other fresh chopped herbs of your choice.
Sea salt and fresh ground black pepper, to taste.
Place two mason jar lid rings (centre removed) 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 2 toats and gently smash it with a fork.
Place the poached eggs on top gently, add cherry tomatoes, pine nuts and season to your liking.
Photo Credits @cleanfoodcrush