When I was growing up, I had this vision of what my life would one day be like. I would have beautiful kids (check!), a handsome husband (check!) and we would have a wonderful life together (double check!). We would wake up in beautiful beds with clean, crisp white linen (snort!) with natural sunlight streaming in. I wouldn’t look like something that slept under a bridge and scare the kids first thing in the morning and there would be absolutely no fighting or yelling. We would have a nutritious breakfast together before we all head our separate ways for the day. Well, let’s just say, it didn’t quite work out like that. I wake up with pillow creases on my face, my hair in a bird’s nest on my head and I beg the kids to “get up because we’re going to be LATE!!!” I’m lucky if I get them to have a few bites of cereal/yoghurt and a sip of hot chocolate before I bundle them in the car and race off. Luckily for me, I get to come home as this is where we work and feed myself and the handsome husband. But even then it’s not a lavish breakfast as we sip our coffee and read the newspaper. It’s a breakfast eaten at our desks while he does his stuff and I do mine.
But just because we don’t have time to leisurely eat breakfast, doesn’t mean we can’t have a delicious, nutritious one. And that was when this recipe was born. C loves avo on toast. Like, loves it. I’m a bit meh about it. I don’t hate it but it’s not my favourite. I on the other hand drool at the thought of a perfectly cooked egg on toast. So we combined the two, et voila. A seriously delish breakfast that takes all of 10 minutes (if that) to knock together. Now, let’s get to this “easy poached egg” business. Look, I don’t know about you but I suck at poaching eggs. I can’t do it and it’s just one of those things I’ve made peace with. The problem is that I really, really love eating poached eggs. So I had to come up with a way of poaching eggs without poaching eggs. So here’s what I do: I heat a large, non-stick frying pan over medium heat then break in the fresh eggs. As their whites begin to cook, I pour in a little boiling water. I pop a lid on and let them poach-fry until they’re done to my liking and that’s it. Easy as can be without egg white breaking apart and floating around. My perfect egg has firmly cooked whites (can not stand wobbly egg white) with a soft, just set yolk which still has a tiny bit of ooze in it. Served on top of lemony, smashed avo and crunchy toast? Yes please!
- 4 free-range eggs
- 2-4 slices bread of your choice (I often use rye but used ciabatta here)
- 1 ripe avocado
- lemon juice
- salt & pepper to taste
- Heat a large non-stick frying pan over medium heat.
- Break in the eggs and when their whites begin to cook, pour in approximately ½ cup boiling water.
- Cover with a lid and allow to cook until done to your preference.
- In the meanwhile, toast the bread and smash the avo and season with lemon juice, salt & pepper.
- Serve the toast topped with the avo with the poach-fried eggs on top.