poached egg avocado toast
Most people scramble or fry their eggs. That’s all we ever did until we discovered the wonderfully tasty, filling, nutrient dense satisfaction of a poached egg and avocado on Mikey’s Sliced Bread. There is no better way to start your day. A tip from Mikey: A ripe avocado is incredibly versatile and healthy. You can tell it’s ripe by flicking off the bit of stem at the end of the fruit; if it’s not green, it’s ready to slice, dice or mash. What’s your favorite way? Post your preference by tagging @mikeys and don’t forget to add #madewithmikeys !
poached egg avocado toast
Ingredients:
- 1 Mikey’s Original English Muffin
- 2 organic, free-range eggs, cracked in two small bowls
- 1 tbsp apple cider vinegar
- 2 cups filtered water
- ½ avocado
- 1 cup spinach
- 1 tsp turmeric
- Salt and pepper to taste
Directions:
- De-thaw Mikey’s Original English Muffin and toast till desired doneness.
- Place spinach on each half of the muffin.
- Slice avocado and place on top of spinach. Set aside.
- In a small pot, pour 2 cups of water and bring to a boil.
- Stir in apple cider vinegar.
- Reduce boiling water to a simmer and immediately stir water into a vortex-like swirl.
- Gently drop one egg into the middle of the vortex and cover.
- Cook for about 2 minutes.
- Remove pot from heat and scoop egg from water and on top of avocado.
- Repeat steps 6-9 for the other egg.
- Sprinkle with turmeric, salt, and pepper to taste.
