Poached Egg And Avocado Toast With Parmesan

1. 1

   Heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn't hard boil.

2. 2

   Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.

3. 3

   Prepare your toast, and to each piece add 1/4 of a sliced avocado and a poached egg. Sprinkle with shaved Parmesan, sea salt, cracked pepper and fresh basil.

4. 4

   Serve with the fresh halved cherry tomatoes.

5. 5

   Recipe adapted from Pinch of Yum's Simple Poached Egg Avocado Toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.