Super easy and PERFECTLY cooked poached eggs

Here’s a SUPER EASY method to get those PERFECTLY cooked poached eggs for your avocado toast!
You don’t need any butter, oil or non-stick spray to poach an egg.
No burnt crispy, or rubbery edges either!
Poached eggs give you a warm yolk that’s nice and runny without having to worry about whether the white is cooked.
Makes 2 servings


  • 2 free-range large eggs
  • 2 slices Ezekiel, sprouted whole wheat, or rye bread, toasted
  • 1/2 ripe avocado
  • 8 cherry tomatoes, cut in halves or quarters
  • 2 Tablespoons toasted pine nuts
  • 1/2 tsp chili flakes, or to taste
  • 1/2 tsp dried oregano, or other fresh chopped herbs of your choice (i love fresh dill on these!)
  • sea salt and fresh ground black pepper, to your taste


  • Place two mason jar lid rings (without the center) into a medium pot.
  • Fill the pot with water just barely above the lids. Add a tiny pinch of sea salt.
  • Bring water to a rapid boil then turn the heat off.
  • As the rings are laying flat on the bottom, very gently crack the eggs into each ring.
  • Turn off the heat, and cover your pot for 4-5 minutes depending on your egg preference.
  • Set a timer, and immediately remove your eggs.
  • Meanwhile, divide your avocado equally between the 2 toasts and gently smash it with a fork.
  • Gently place the poached eggs on top of the avocado, then add cherry tomatoes, pine nuts and season to your liking.

  • Enjoy!

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