With this avocado and poached egg on rye toast recipe, say goodbye to dull breakfast. Plus, it’s a more exciting way to get protein from eggs.
2 slices rye bread
2 tablespoons parmesan cheese (grated)
fresh herbs (for garnish, if desired)
heirloom tomatoes (for serving, if desired)
- Bring a small pot of water to boil.
- Put 2 outer rims of mason jars at the bottom of the pan. Once the water starts boiling, turn off the heat, and gently crack the egg into each rim. Cover the pot and cook the eggs for about 5 minutes. If you want your eggs to be softer, though, don’t cook them longer than 4 minutes.
- While poaching the eggs, toast the bread slices. Smash the avocado on each piece.
- Carefully lift the eggs out of the water using a spatula and put one egg on each piece of bread. Sprinkle salt, pepper, and parmesan cheese. You can also add some chopped fresh herbs like parsley, basil, or thyme. And if you want, eat it with tomatoes, too.
Make sure to put enough water into the pot in such a way that the egg will be covered if it is laying at the bottom.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Method: Poaching
- Cuisine: American