Avocados are the best thing that’s happened to food since bread. Once a very California thing has made it’s way over to the East Coast and we’re loving it. Salads, sandwiches, eggs, pastas…you name it, I’ll add avocado to it. So when Sunday rolled around and I wanted something brunchy, but not too heavy, I upped the avocado toast game.

Nothing spells Sunday like poached eggs. You know, like brunch-style eggs benedict poached eggs that complete my Sundays. In the past, I left egg-poaching to the experts, top brunch spots in DC. Not to say I hadn’t tried poaching eggs. I tried. I went through cartons of eggs only to fail miserably at the whole getting the egg and the eggwhite to stay together. So I gave up for a while…Until recently when I found this video for poaching eggs in a strainer. It sounds odd, but I tested it. Take my word for it. I wouldn’t recommend something I haven’t tried and remember, I’m the girl who wasted at least two cartons of eggs trying to get an edible poached egg.

Thank you Health Magazine and Food & Wine for teaching me how to poach an egg! http://www.health.com/health/video/020859576,00.htmlhootPostID=b86c8e403c3ff572604c0bd0b1c5d374

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Eggy Avocado Toast

Ingredients

• A couple thick slices of your favorite bread
• 1 Avocado
• 2 Eggs
• 1 tablespoon Butter
• 1 clove Garlic, crushed
• Salt, to taste

Instructions

1. In a skillet, melt the butter and sauté the garlic for 1 minute
2. Add the sliced bread, flipping once – toast on both sides
3. Remove from heat
4. In a small bowl, smash the avocado and add salt to taste
5. Poach two eggs
6. Spread the avocado mixture on the toast
7. Top with poached eggs (watch the video)
8. Serve warm

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