The Perfect Poached Egg For Your Avo Toast

Avo toast is a basic bitch culinary staple. And not gonna lie, I’ve kind of mastered that ish. I asked you guys on the gram if you’d like to see the step-by-step process for how I make perfect poached eggs for my avo toast and it was a unanimous YES. So I’m going to do you one better and share how I make the most bangin’ avo toast EVER. Warning: it’s high maintenance but it’s worth it.

What you’ll need:

2 eggs room temperature (basically just take them out first and let them hang while you prepare the rest)

Half an avocado

Pumpernickel bread (2020 introduced me to pumpernickel and for that I am eternally grateful)

Pickled onions (I make mine myself using the recipe here)

Apple cider vinegar

Crushed red pepper flakes

TJ’s everything bagel seasoning

Truffle salt (this is my fav)

Hot sauce (I love this one)

1. Add water to a medium sauce pan on medium heat (my favorite is The Always Pan because it is non-stick and amazing) and bring to a low boil.

2. While you wait for the water to come to a boil, toast your bread to your liking.

3. Once bread is toasted, top with mashed avocado and seasonings to taste.

4. Top with a butt-ton of pickled onions (this is necessary) and set aside.

5. By this time, your water has hopefully come to a boil. You will then add a splash of apple cider vinegar and salt to the hot water and whisk creating a whirlpool effect. The spinning water allows the eggs to stay together and the whites to not spread throughout the pan.

6. While the water is spinning in a whirlpool motion, crack both eggs into water, turn off heat, and cover for 4-5 minutes for the perfect poached egg consistency. (I like my white to be cooked but the yolk to still be runny)

7. Once the time is up, use a slotted spoon to sift eggs out of water and top your already prepared avocado toast!

8.Top with lots of hot sauce and enjoy!

If any of you guys end up using my perfect poached egg recipe, be sure to tag me @homebodyjane!

LYTBAP,