Digging into this easy and elegant breakfast is a proper knife and fork affair, but the formality ends there. Creatively topped toasts are a visual feast and packed with flavor in manageably sized meal. Avocado toasts represent casual fare at its finest.

Avocado Toast with Poached Egg and Heirloom Tomato (makes 1 toast)

This recipe can be easily doubled to serve two people.  Simply add a second egg to the poaching liquid and allow them to cook at the same time. And hey-if poaching indimates you too much just slap a sunny side up egg on top of this toast and no-one will know the difference.

  • 1 slice of wheat bread, toasted
  • 1/2 ripe avocado, thinly sliced
  • 2 (1/4″ thinck) slices of red ripe heirloom/garden tomato
  • 1 perfectly poached egg (instructions follow)
  • 1 slice of thick cut bacon, cooked and crumbled (optional)
  • Several shavings from a block of Parmigiano-Reggiano
  • 1/4 Cup of baby arugula leaves
  • 1 sliced yellow or orange grape tomato (optional)
  • 1 teaspoon olive oil

Place the toast on a plate. Fan the sliced avocado on top of the toast and sprinkle it with a pinch of salt and pepper.  Place the tomato slices on the avocado and season lightly with salt and pepper.  Sprinkle the tomato with half the crumbled bacon if using and 1-2 shavings of Parmigiano-Reggiano. Assemble the toast to this point and then cook your egg (the avocado will not turn brown in 4 minutes). Place the perfectly poached egg over the tomato in the center of the toast.  Sprinkle the egg lightly with salt and pepper and top with the baby arugula leaves. Drizzle the olive oil over the arugula, sprinkle the toast with the remaining bacon and a few more Pamigiano-Reggiano shavings. Tuck a few slices of yellow grape tomato on the toast to add a contrast of color if desired.

How to Make a Perfectly Poached Egg

Remember practice makes perfect. Don’t fret if you need more than a few tries to turn out a perfectly poched egg.  Once you get the technique down you’ll be a pro for life!

Get Started: Fill a medium sauce pan 3/4 full with cold water. Add a splash of white vingar and bring the water to a bare simmer.  

Meanwhile: Crack a large, very fresh egg into a small cup and set aside until ready poach.

Look for Clues: The water is the perfect poching temperature when you notice gentle movement on the surface of the water and small bubbles forming at the bottom of the pot. 

Create a Little Votex: Use a small wooden spoon to gently swirl the water clockwise.

Poach the Egg: While the water is rotating, place the cup holding the egg very close to the surface of the water and slip the egg into the pot. The egg should get caught up in the current.  While the egg is turning gently flip the white over the yolk. Set a timer and allow the egg to poach for 4 minutes; do not allow the water to boil. If the egg stops rotating during the 4 minutes give the water another gentle swirl.

Clean it Up: Remove the egg from the poaching liquid with a slotted spoon.  Without puncturing the yolk, use scissors to trim away any rag-like wisps of cooked egg white that make the poached egg look unsightly if desired. Transfer the warm egg from the slotted spoon to your prepared plate.

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