Poached Eggs

Serving Size 1

Ingredients:

• 1 large organic egg (cold)

• 1 slice of sourdough bread

• ¼ ripe avocado

• 1 tsp apple cider vinegar

• extra virgin olive oil

• sea salt

• freshly cracked black pepper

• red pepper flakes.

• chives (finely chopped)

Instructions:

• Toast your sourdough

• Lightly drizzle your bread with olive oil

• Mash the ¼ avocado directly onto the warm toast

• Sprinkle red pepper flakes, sea salt and pepper on top. Then set aside.

• Fill a medium saucepan with water and bring it to a rolling boil.

• Add a dash of apple cider vinegar. Peer Tip: The vinegar is key—it helps the proteins in the egg whites stick together.

• The Whirlpool: Using a spoon, stir the water in a circular motion to create a gentle "funnel" or vortex in the center.

• Crack your egg into small ramekin first. Quickly but gently drop the egg into the center of the funnel.

• The 1.5-Minute Mark: Boil for 1.5 minutes, then immediately turn the heat down to medium.

• Use a spoon to skim off any white foam that rises to the top to keep the eggs looking clean.

• Timing the Yolk:

  • 3 Minutes: For a classic, thin, runny yolk.

  • 4 Minutes: For a "jammy" or thicker yolk.

• Remove the egg with a slotted spoon. Place briefly on a paper towel- this prevents the "puddle" of water from making your sourdough soggy.

• Place the egg gently atop the toast. Sprinkle on chives. Add additional red pepper flakes, salt and pepper if needed.