Poached Eggs and Avocado on Toast

By Chatelaine

Get cracking
Poached eggs can be intimidating. The trick? Carefully slip each egg off a small dish or saucer into barely simmering water. It works every time.

Fill a wide pot or frying pan with about 2 inches of water. Add 1 tbsp vinegar. Boil, then reduce heat so the water just simmers. Crack an egg into a small dish. Holding the dish close to the surface of the water, slip the egg into the water. Repeat with the remaining eggs, up to four per batch. Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 minutes for runny yolks. With a slotted spoon, remove eggs one at a time and dab the whites with paper towel to absorb any water. Serve on toast with sliced avocado and greens.

In addition to breakfast dishes, Chatelaine’s May issue can also help you master classics like lasagna and stirfries. Each recipe comes with its Triple-Tested guarantee.


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