Go Back
–+ servings
Poached Eggs on Avocado Toast with Parmesan cheese shavings.

Poached Eggs on Avocado Toast

Poached Eggs on Avocado Toast is so easy you could make it without a recipe. A few tips makes it easy and helps it turn out every time.
Print Pin
Course: morning food
Cuisine: Canadian
Keyword: poached eggs on avocado toast
Servings: 2 people
Author: Cinde Little

Ingredients

AVOCADO TOAST

  • 2 English muffins (or 4 slices of bread, toasted)
  • 1-2 ripe avocados
  • 1 teaspoon lemon juice

POACHING EGGS

  • 4 eggs
  • 1 teaspoon vinegar
  • FINISHING – fresh cracked pepper, Parmesan cheese shavings and thinly sliced radishes.

Instructions

AVOCADO TOAST

  • Sprinkle avocado with lemon juice and a pinch of salt. Mash with a fork. Set aside.
  • Just before poaching the eggs, toast English muffins or bread and spread with mashed avocado.

POACHED EGGS

  • Place egg poaching rings in frying pan and add water just to come half way up the side of the rings.
  • Break each egg into a small cup so they can be efficiently poured into the rings.
  • Bring water to a boil, reduce heat to gently simmer and add vinegar.
  • Gently pour the eggs into the poaching rings.
  • Cover and cook 90 seconds-2 minutes, depending how soft you like them.
  • Using a slotted spoon remove the egg and ring from the water. Rest it on a dry dishcloth to absorb some water then slide onto avocado toast.
  • Top with fresh cracked pepper and Parmesan cheese shavings.
  • Serve hot with sliced tomatoes and radishes.