- Water, for the pan
- Splash of white or white wine vinegar
- 2 eggs
- 1/4 ripe avocado, sliced
- 1 slice whole grain bread, toasted
- Asiago cheese, for sprinkling (optional)
- Chopped fresh parsley, for garnish
Bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack a fresh egg into an individual ramekin cup.
Using a slotted spoon, create a gentle whirlpool in the water to help keep the egg white wrapped around the yolk. Slowly tip the egg into the water and let cook for 3 to 4 minutes. Remove the egg with the slotted spoon and drain on paper towels. Repeat with remaining egg.
Spread avocado slices on bread and top with poached eggs. Sprinkle with cheese and parsley. Serve immediately.
Avoid using dark vinegars as it may discolor the eggs.