Paleo Toast with Poached Eggs and Chicken Maple Sausage

First, prepare the poached eggs: Heat a pot of water on high until it boils, then reduce the heat to low. Add 3 tablespoons of white vinegar to the water and stir to create a vortex. Carefully drop one egg into the center of the vortex. Set a timer for 3 minutes for a runny yolk. Once done, use a slotted spoon to remove the poached egg. Repeat for the second egg. (Note: When poaching eggs, avoid adding salt to the water to minimize excess “liquidy” egg white).

While the eggs are poaching or after, toast the paleo bread. Spread creamy mashed avocado generously on each slice of paleo toast. Top the avocado toast with the perfectly poached eggs and organic chicken maple breakfast sausage. Finish with a drizzle of chili oil for a little kick and a sprinkle of salt and pepper.