Poached Eggs on Avocado Toast
 
Prep time
Cook time
Total time
 
Serves: 1
INGREDIENTS:
  • 1 gluten-free english muffin (I used the Food For Life brand's brown rice version but any gluten-free or whole grain english muffins or bread will work)
  • ½ avocado
  • 2 eggs
  • 1 teaspoon grainy mustard
  • 1 teaspoon white vinegar
  • 1 sprinkle each of truffle salt, fresh cracked black pepper and dried red pepper flakes
DIRECTIONS:
  1. Fill up a pot with about 2 inches of water and the white vinegar and place on the stove over high heat. It is easiest to keep the eggs intact if you start cooking them when the water is just starting to bubble, before it goes into a raging boil, it should take around 4-5 minutes to get to this point. Once the small bubbles are rising up all around the pot add in the mason jar rings. Crack an egg into a small bowl or rameken then hold it just above the water and let it slip into the water over the mason jar ring (this will provide containment so the whites do not spread throughout the whole pot), repeat with the second egg. Turn off the heat and set the timer for 4 minutes for runny yolks like in the picture or make it 5 minutes for slightly firmer yolks. Meanwhile pop the english muffin in the toaster and get the avocado, mustard and other toppings ready.
  2. Once the eggs are done use a wide slotted spoon to scoop them out, jar rings and all then turn them upside down on a piece of paper towel, remove the rings and dab any excess water off.
  3. Place the toasted muffins on a plate and top with mustard then add on the avocado, leave it in slices to look fancier or use the back of a fork to mash it up, which I find makes it way easier to eat. Then add the eggs on and sprinkle with the salt, black pepper and dried pepper flakes.
Recipe by Love from the Land at https://www.lovefromtheland.com/poached-eggs-avocado-toast/