Mikeys_CategoryMast_EngMuff

Poached Egg Avocado Toast

Most people scramble or fry their eggs. That’s all we ever did until we discovered the wonderfully tasty, filling, nutrient dense satisfaction of a poached egg and avocado on Mikey’s Sliced Bread. There is no better way to start your day.

A tip from Mikey: A ripe avocado is incredibly versatile and healthy. You can tell it’s ripe by flicking off the bit of stem at the end of the fruit; if it’s not green, it’s ready to slice, dice or mash. What’s your favorite way? Post your preference by tagging @mikeys and don’t forget to add #madewithmikeys !

Poached Egg Avocado Toast

Ingredients:

  • 1 Mikey’s Original English Muffin
  • 2 organic, free-range eggs, cracked in two small bowls
  • 1 tbsp apple cider vinegar
  • 2 cups filtered water
  • ½ avocado
  • 1 cup spinach
  • 1 tsp turmeric
  • Salt and pepper to taste

Directions:

  1. De-thaw Mikey’s Original English Muffin and toast till desired doneness.
  2. Place spinach on each half of the muffin.
  3. Slice avocado and place on top of spinach. Set aside.
  4. In a small pot, pour 2 cups of water and bring to a boil.
  5. Stir in apple cider vinegar.
  6. Reduce boiling water to a simmer and immediately stir water into a vortex-like swirl.
  7. Gently drop one egg into the middle of the vortex and cover.
  8. Cook for about 2 minutes.
  9. Remove pot from heat and scoop egg from water and on top of avocado.
  10. Repeat steps 6-9 for the other egg.
  11. Sprinkle with turmeric, salt, and pepper to taste.

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