Herb-Infused Poached Eggs with Avocado Toast
Discover a delightful twist on traditional poached eggs with our Herb-Infused variation, perfectly paired with creamy avocado toast for a nutritious, flavor-packed breakfast.
Prep time: 10 minutesCook time: 4 minutesServes: 2
Ingredients
2 large eggs
1 tbsp white vinegar
2 slices of sourdough bread
1 ripe avocado
1 tbsp fresh dill
1 tbsp fresh chives
1 tbsp butter
Salt to taste
Pepper to taste
1 lemon wedge
Instructions
1. Fill a medium saucepan with 3 inches of water and add the white vinegar.
2. Bring the water to a gentle simmer over medium heat.
3. Crack each egg into a small bowl, careful not to break the yolk.
4. Create a gentle whirlpool in the water using a spoon and slowly add each egg into the center.
5. Let the eggs poach for 3-4 minutes, until whites are set but yolks are still runny.
6. Meanwhile, toast the sourdough slices until golden brown.
7. Mash the avocado in a bowl, mixing in chopped dill, chives, salt, and pepper to taste.
8. Spread butter on the toasted bread, then layer with the avocado mixture.
9. Carefully remove the poached eggs using a slotted spoon and place them on top of the avocado toast.
10. Garnish with a squeeze of lemon juice and additional herbs if desired.
Storage
Store any leftover avocado mixture in an airtight container in the fridge for up to 1 day. Poached eggs are best enjoyed fresh.
Reheating
Reheat the avocado toast briefly in a toaster oven. Poached eggs are best made fresh and not recommended for reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
