Perfectly Poached Eggs

Who loves avocado toast? *Raises hand* I am picky about what goes on top of my avo toast, but I do think it’s delicious. Fun fact, I hated avocados until about three years ago. I mean, you still won’t find me munching on just an avocado, but I’ve learned to appreciate the creamy goodness that avocado brings to a dish. Plus – it’s SO GOOD for you. All that healthy fat and fiber. You’re doing yourself a disservice if you don’t eat it.

Avocado toast is so great because it’s very flexible. You can use whatever ingredients you have on hand. My favorite way to make and eat avocado toast is with bacon, tomato, and the most perfect poached egg. To make this takes very little effort, mostly just a lot of multi-tasking, and of course, a good poached egg. Seriously, nothing ruins a good breakfast like a dry, hard egg yoke.

I don’t want to go too into depth on how to make all the components because I think you know how to make toast, and hopefully bacon, but I will let you in on my special way to make perfect poached eggs. 

Start with a pot of water. This pot needs to be large enough to fill with at least 3-4 inches of water and still have a couple inches of room left. Bring this water to a boil on the stove. While you’re waiting, crack your egg(s) into a small container. Be sure to keep the yolks intact. I never do more than two eggs at a time. Once the pot of water begins to boil, grab a whisk and start to stir the water briskly to make a whirlpool in the pot. You want to gently pour your eggs directly into the center of that whirlpool. The swirling of the water forces the egg white to wrap around the yolk, instead of spreading all over the place. You can turn the water down a little bit if you need to to prevent the pot from boiling over. You will get some white foam from the egg white, don’t worry about that. I don’t have a set amount of time I leave these in the water for. After a couple of minutes, I pull one out of the water using a slotted spoon and gently push on the yolk part to see if it’s too runny or perfect. If it’s not ready, back into the pot it goes. Once it’s a little firm (like just barely), but still squishy, I pull them and put them on a paper towel to dry off a little. Feel free to sprinkle a little sea salt over the top because that’s delicious mixed with the egg yolk. 

There you go, perfectly poached eggs. This method may take a couple tries to get used to, but it works every time for me. I know there is another method out there that involves vinegar, but I don’t care for that one. I do not want vinegar tasting eggs, and I always found myself rinsing my egg off in the sink afterwards, which is just weird and sometimes broke the yolk. 

Now that you know how to make a perfectly poached egg, go make some avocado toast and share your fav recipe with me. Like I said, I’m partial to my tomato, bacon, and egg combo, but I’m open to suggestions. 

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