Perfect Poached Eggs with Jalapeno Avocado Toast | Healthy Mood SF
Perfect Poached Eggs with Jalapeno Avocado Toast
10 mins prepServes 1
This simple method gives you perfectly set whites with a delicious runny yolk every time. Serve them on sourdough with mashed avocado, pickled jalapeños, flaky salt, and plenty of black pepper for a delicious and easy breakfast.
1. Bring a pot of water to a gentle simmer (not a rolling boil). Add about 1 tablespoon of vinegar to the water.
2. While the water heats, toast your sourdough bread slices and mash the avocado in a small bowl.
3. Crack an egg into a small bowl.
4. Stir the simmering water with a spoon or whisk to create a vortex. Gently drop the egg into the center of the vortex.
5. Let the egg cook for 3–4 minutes until the whites are set but the yolk is still runny. (Cook for 3 min for a very runny yolk, 3½ min for a runny, jammy yolk, or 4 min for a slightly thicker, still runny yolk).
6. Use a slotted spoon to remove the egg and drain it on a paper towel.
7. Repeat steps 3-6 with the second egg.
8. To assemble the toast, spread mashed avocado onto the toasted sourdough slices. Top each slice with a poached egg, pickled jalapeños, flaky salt, and black pepper to taste. Serve immediately.
