Danielle Macaulay TITLE-min

Poached Egg on Toast with tomato, avocado and petite greens

It has become a yearly tradition for my best friend Tara to host a group of her girlfriends at her lake front cottage. Now, even though we are at the lake, this is certainly no “roughing it” type of weekend. We are spoiled with the spa, gourmet food, gifts and most of all enriching conversation with incredible women. There are definitely some “what happens at the cottage stays at the cottage” moments from these girls weekends, but this dish is one thing that I must share with you all! Tara prepared these beautiful egg dishes for us for breakfast one morning. I immediately fell in love. This dish is not only healthy and easy to prepare, but it’s scrumptious, satisfying and utterly easy on the eyes. It also can be made for breakfast, lunch or dinner! Make sure you scroll down to the bottom of the post, so that you can have the satisfaction of seeing the yolk broken over and running onto the plate, and so you can see the lovely ladies I first enjoyed this dish with. Both are HEAVENLY.

Ingredients:

Hearty country bread of your choice

Enough petite greens to cover over the bread

Half a ripe avocado – stoned, scooped out and sliced

Three slices of tomato

One perfectly poached egg (google directions if you aren’t familiar with this cooking method. I prefer the vinegar and “whirlpool” method of poaching)

Layer all ingredients in order and as you see in the picture. Sprinkle liberally with salt and pepper. That’s it! Make sure that every ingredient is good quality, since it is a simple dish. Enjoy!!!

 

Food Photography by: Rebecca O’Hara Photography

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