Poached Egg with Avocado and Tomato for Breakfast

Last weekend I went grocery shopping at Trader Joe's for the very first time after hearing positive reviews from just about everyone who has shopped there. Although I was a little overwhelmed at first (aka I realized I wasn't going to find Fruity Pebbles, Kraft Mac & Cheese, or Tostitos there), eventually I successfully completed my shopping trip with a carriage full of healthy food. I actually looked forward to getting home so I could whip up some healthy meals for myself. I made baked Alaskan cod for the first time, cooked a Trader Joe's version of my Chicken Enchilada recipe in the crock pot, and then made this yummy poached egg with avocado and tomato open-faced breakfast sandwich that I'm sharing with you today.

Start by chopping the tomato and avocado into small pieces and place them in a bowl. Squeeze some juice from the lemon over the tomato and avocado, then stir in the balsamic vinegar. Add salt and pepper to taste.

Next, you'll want to make a couple of poached eggs. I had never made a poached egg before, so I followed this tutorial on Smitten Kitchen. It was actually way easier than I thought it would be, and I'll probably be making poached eggs more often now. While the eggs are cooking, slightly toast your bagel, then pile the avocado and tomato mix on top of each bagel half. Finally, top it off with a poached egg and a dash of salt and pepper and dig in!

P.S. I've been on a lemon water kick lately, so I made the most of my freshly squeezed lemon by slicing it up and adding it to a glass of water to enjoy with my delicious breakfast. It was pretty much the perfect pairing, so I suggest you try it too!

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