Avocado and Poached Egg Muffins

Ingredients

2 large eggs

2 tablespoons white wine vinegar

Pot of boiled water

1 whole wheat english muffin, toasted

1/2 ripe avocado

1 tbsp lemon juice

Salt and Pepper to taste

Directions

Crack one egg into a small bowl.

Bring a medium pot of water to a gentle boil, and the vinegar and stir the water so that it moves in a circular motion.

Gently drop the egg into the water and gently stir. Cook for about 4 minutes.

Repeat steps 1-3 for the second egg.

Next, slice english muffin in half and toast both sides.

While toasting, scoop 1/2 avocado into a bowl. Add the lemon juice, sea salt, and black pepper, adjust amounts to taste.

Mash the ingredients together, keeping the texture slightly chunky.

Spread the mashed avocado evenly onto toasted English muffin slices.

Top each slice with with poached eggs. Season with additional salt and pepper, if desired, and serve immediately.

Notes

Avocado toast can get very creative, and a great choice for a fun and nutritious breakfast.

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