10-Min Poached Eggs and Avocado
- 2 eggs
- 1 English muffin halved, toasted and buttered
- smoked salmon
- 1 avocado sliced
- salt & pepper
- Place the halved English muffin buttered side up on a plate. Gently place a piece of smoked salmon on top and top each muffin with half of the sliced avocado. Season the avocado with plenty of salt and pepper. Set aside.
- Bring a small pot of water to a boil, then reduce the heat to medium/medium-high heat, until the bubbles slightly reduce. Crack an egg into a silicone ladle, and gently lower it into the water, keeping the egg in the ladle until the egg whites begin to cook. Gently release the egg into the water and repeat with a second egg. Note: Using a silicone ladle is important, because it’ll prevent the egg from sticking to the ladle.
- Cook the eggs for 3-4 minutes, then gently remove from the water and place on top of the avocados. Slice the eggs to release the creamy yolks and form a “sauce”, and enjoy!
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