My husband and I love this dish. It's pretty fast, cheap, and delicious. It's our favorite weekend breakfast. If you're like me and didn't know how to poach an egg, I included the instructions for how I do it. It took me a few failed attempts at first, but now it's fairly easy. Enjoy!
Spread some mayonnaise on whole wheat toast (we like to use Vegenaise, but not because we don't eat eggs - obviously - it just tastes better!). Top with slices of ripe avocado. We use about a quarter of an avocado per serving. Top with a poached egg, fresh cracked pepper, and a pinch of salt.
How to poach an egg:
Fill a small pot about half way with water and bring to a boil. Once it has boiled, turn the temperature down until it is barely simmering. Add a few dashes of white wine vinegar to the water - it helps keep the eggs whites together. Crack an egg into a small, shallow glass. Pour the egg from the glass very slowly into the pot. Gently push the egg whites closer to the yoke with a spoon. Let sit for two to three minutes. The longer it sits, the less runny the yoke will be, so it's a matter of personal preference. Remove with a slotted spoon and gently shake off any excess water before topping your toast.
