Poached Egg Breakfast Sandwich

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Don’t be afraid to poach an egg. In spite of its fancy sounding name, a poached egg is relatively easy to make, and in my opinion even easier than an egg over-easy (which is not easy, no matter what the name says). This sandwich is perfect for brunch: it’s breakfast-y enough for breakfast and sandwich-y enough for lunch. It is one of my favorite weekend breakfasts, it may even beat out pancakes.
The instructions below describe how to poach an egg without an egg poacher. Note that vinegar is added to keep the yolk together while cooking in the water

Ingredients:

  • 1 slice whole wheat bread
  • 1 egg
  • 1 Tbsp white or apple cider vinegar
  • 1/2 avocado
  • 1 wedge lemon
  • 1/2 fresh tomato (sliced) or about 5 cherry tomatoes, sliced in half
  • Salt and pepper, to taste

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Instructions:

  1. Toast bread. If desired, this is a good time to start the coffee.
  2. While bread is toasting, put about 1.5 inches of water in a small pan. Add vinegar. Bring to an almost boil (the water should just be starting to bubble) and then put on low.
  3. Add the egg to the water and cover. For runny yolk, cook for 5 minutes or until white has set.For a firmer yolk, cook for longer, about 7-10 minutes.
  4. While the egg is cooking, slice avocado and spread the slices over the toast. Add lemon juice to avocado. Then lay tomato slices over the avocado.
  5. Gently remove the egg from the water using a slotted spoon and place over avocado and tomato tower. Add salt and pepper to taste. If you’re feeling adventuress, you can add a little hot sauce, basil, or whatever seasoning suites your fancy.

poaching an egg

I recommend eating this with a knife and fork, the runny yolk can make eating this sandwich with your hands a little tricky.

 

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2 thoughts on “Poached Egg Breakfast Sandwich

  1. howard

    Great pictures. Looks yummy. So good I had to have one. Made it for lunch today and made a second one. It was even better than it looked. Tabasco sauce on top.

    Reply
  2. Pingback: Breakfast at Elk and Pea | Yummy Lummy

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