Poached Egg with Toast and Avocado
1 tablespoon white vinegar
2 slices of your favorite multigrain bread, toasted
1 haas Avocado
2 tablespoons extra virgin Olive oil
Heat a small pot of water to a simmer. Add the vinegar and a pinch of salt. Crack the eggs into ramekins then carefully into the pan. Cook the eggs for 2 ½ minutes for a soft poached egg and 3 minutes for a firmer poached egg. Meanwhile, toast the bread. Smash the avocado over the bread, top with the eggs, drizzle with the oil and sprinkle with salt.