A dash of vinegar will help the eggs keep their shape while being poached













Tonight’s recipe is one of my all time favourite meals, whether it be for brekky, lunch on the fly or a quick dinner. The best thing is, it’s quick to make and while it may not be laced with quinoa or chia seeds, it’s pretty good for you too.

Poached eggs with basil and avocado salsa

2 eggs
1 tbsp white vinegar
Bread to toast
A handful of fresh basil, torn
A handful of cherry tomatoes, halved
1/2 a diced avocado
1/2 a diced red onion
Salt and pepper to taste

1. Boil a full kettle and turn your hot plate on to a medium heat
2. Put your toast in the toaster, but don’t push it down to toast yet. Combine the diced tomato,
avocado, onion and torn basil in a bowl, add salt and pepper to taste and set aside
4. Fill a medium saucepan half-full with the boiling water from the kettle, add vinegar which
will reduce the water to a simmer
5. Once the water is simmering, put your toast on to cook
6. Crack your eggs into the simmering water. The vinegar will help them hold their
7. Your eggs will take the same amount of time to cook as your toast does…. so once your
toast pops, place on plate and butter, then retrieve eggs from pot with a slotted spoon
8. Place eggs on toast, top with salsa, season to taste

Split the eggs so the yolk oozes all over your plate and nom. The best way to eat this delightful dish is quickly before the yolk goes hard.



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