Poached eggs served in fresh cut avocados with a side of bacon and buttered toast. These poached eggs in avocado are super easy to make and perfect for breakfast.
4 large eggs
2 large avocado, halved with pit removed
Salt and pepper, to taste
6 slices of bacon
1 tablespoon salted butter
2 slices of bread
Boil water in a small pot. Once the water starts to boil, lower the heat until the water is simmering. Crack an egg into a small bowl or ramekin, then gently drop it into the water. Do this for each of the eggs. Cook the egg for about 3-4 minutes, then use a slotted spoon to scoop the eggs from the water. Place the eggs on a paper towel to dry a little before placing the poached eggs in the hollowed part of the avocado. Lightly season with salt and pepper to taste.
For the bacon, either cook them for a few minutes in a skillet, or if you have time, bake the bacon in the oven on a baking sheet lined with parchment paper for 30 minutes at 350F. No splashing, little mess.
For the buttered toast, heat salted butter in a pan until melted and then toast bread until it’s lightly brown on each side.
Serve these poached eggs in avocado with bacon and buttered toast warm.