Poached Egg and Avocado Toast with Parmesan

Heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn’t hard boil.

Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.

Prepare your toast, and to each piece add 1/4 of a sliced avocado and a poached egg. Sprinkle with shaved Parmesan, sea salt, cracked pepper and fresh basil.

Serve with the fresh halved cherry tomatoes.

Recipe adapted from Pinch of Yum’s Simple Poached Egg Avocado Toast.