Avocado & Poached Egg Sandwich

Apr 13, 2015

This healthy, nutritious sandwich boasts simple ingredients, is easy to make, and ready to eat in just 10 minutes. Serve for breakfast or brunch.

Get creative with this recipe: Add slices of onion or smoked salmon, top with salsa verde, substitute spinach leaves with peppery arugula, or switch out the bread for a hearty rye.

Makes 2 sandwiches

Ingredients

• 1 tablespoon white vinegar
• 2 large eggs
• 2 thick-sliced whole grain bread, toasted
• 2 handfuls baby spinach leaves, tough stems removed
• 1 ripe avocado, sliced
• Salt and pepper
• Fresh thyme, finely chopped, for garnish

Directions

1. Poach the perfect egg: In a shallow saucepan, heat a few inches of water with a splash of vinegar (vinegar helps the egg whites to coagulate). Crack each egg into separate small bowls. When the water is just starting to gently simmer, add the eggs, one at a time, by tipping bowl at an angle and letting eggs gently slide into the water. Use a spoon to push the egg whites closer to the yolk, turn off the heat, cover and continue to cook for 3 to 4 minutes. Gently remove eggs from water with a slotted spoon and place carefully on a paper towel to dry.
2. To prepare sandwiches, start with a layer of spinach leaves on top of toasted bread slices, then add sliced avocado followed by a poached egg. Season with salt and pepper. Sprinkle with fresh thyme, if desired. Serve immediately.