I used to be afraid of poached eggs. A, because they seemed impossible, and B, I didn’t even like egg yolks, ever (if you recall). Well, out of nowhere, poached eggs started to look amazing, so I figured out how to make one (got it right on my first try!) and I’ve been making them at least a few times a week since. …great story, I know.

You should make this. It’s healthy, filling, delicious, and a truly good start to your day.

If you’re afraid to poach an egg, check out my step-by-step directions below, and leave a comment if you have questions!

Poached Egg and Avocado on Toast
serves 1

1 egg
1/4 ripe avocado
1 slice toast, preferably whole grain
salt & pepper

How to Poach an Egg
- Bring a couple of inches of water in a small pan to an almost boil (just when the bottom of the pan is covered with little bubbles).
- Crack egg into a small ramekin or bowl.
- Make a gentle whirlpool with a spoon or spatula handle.  I’ve found that if the whirlpool is too “violent,” the egg does not stay together as well.
- Gently slide egg into the center of the whirlpool and don’t freak out! It will look hectic for a second, but the whites should coagulate after a few seconds.
- Set a timer for about three minutes. If the egg sticks to the bottom, gently move your spoon under it to release it (after 30 seconds-1 minute).
-The egg is done when the whites are set but the yolk is still jiggly. You can check it by gently bringing it to the surface with a slotted spoon.
-  When the egg is done, remove it with a slotted spoon and let it sit on a paper towel for a moment to dry off. Then slide the egg to its final destination and enjoyyy!

To make the delectable snack above, mash 1/4 of an avocado on a piece of toast. Top with your freshly poached egg, salt and pepper to taste. I like to smash the egg into the avocado….yum…