Avocado and Poached Eggs

Avocados are probably the perfect food. They are so creamy and buttery and delicious. Also, they're good for you, which makes it okay to eat them for every meal of the day. My favorite way to eat avocados is with a spoon or sliced up with some lemon juice, but this meal takes a very close second. It is one of my favorite breakfasts ever, and it's really quick to make. I can't really call this a recipe. It's more like assembly instructions.

Ingredients (for two people)

  • one avocado
  • two slices of toast
  • butter
  • 2-4 eggs (I like two eggs on one piece of toast, but Avery only wanted one)
  • half a lemon
Put a few inches of water in a saucepan and turn on medium-high heat. While the water is heating, peel and slice your avocado, however thin or thick you like. Squirt with the juice of half a lemon. 

Butter your toast and lay your avocado slices on top (you can also use mayo instead of butter- it's really good that way too). When your water is simmering, poach the eggs by cracking each one into the bowl (or directly over the water, like lazy me does) and swirl the whites around the yolks some. Simmer for 3-5 minutes, depending on how runny you like your yolks. Drain them on a paper towel.

Put the eggs on top of your toast, sprinkle with some salt and pepper, if desired, and enjoy.

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