Serves One
Easy to make lunch. Poached eggs recipe
Gil
Directions
For each serving top in this order.
One slice rye bread, toasted
1/2 avocado, smashed
2-4 cherry tomatoes, cut in half
Handfull baby lettuce leaves
One soft poached egg, see recipe below
Red onion, a few thin slices
1/4 fresh lemon section
Serve with extra slice of rye bread, toasted
Poached eggs for one or two servings
Ingredients
One or two eggs
Water
15 mL (1 tbsp) white vinegar
Pinch of ground pepper
Directions
In small pot add 2 to 4 inches of water and bring just to the boil. Reduce heat to simmer.
In a small bowl, crack egg. Add and stir vinegar in boiling water.
Gently lower bowl close to the water's surface and slowly slip egg into the water. Repeat if adding more second egg. Let egg or eggs cook for 3 minutes or until whites are set and yolks are soft. For firmer eggs cook longer. Using a slotted spoon, remove eggs, one at a time.
Place one egg on each toast. Add pepper to taste.