Poached Eggs Parmesan/ Avacado

By edielou

Ingredients

• 1 avocado sliced in half and peeled
• Kosher salt
• fresh ground pepper
• 1/4 cup white vinegar
• 1 cup grated parmesan cheese
• 1/4 fresh chopped parsley
• 1 clove garlic, minced
• 1 large tomato, Sliced
• 8 large eggs

Preparation

Step 1

Preheat the broiler to medium-high.

To poach eggs, put a medium saucepan over medium-high heat. Add 6 cups water, 1 tbs salt, and vinegar. Bring to a simmer.

In small bowl, mix together the parmesan, parsley, and garlic. Season the sliced tomatoes with salt and pepper and put them in a large ovenproof skillet. Top the tomato slice with the Parmesan mixture and put the pan under the broiler until the cheese begins to brown, about 2 min.

Meanwhile, crack each egg into it own little bowl. Reduce the heat under the poaching liquid to medium-low. With a spoon, create a large (but gentle) whirlpool in the water by stirring in one direction around the perimeter of the pan. then gently lower each egg into the center of the pan. Poach untouched until the eggs are set enough to be lifted out of the water without breaking but the yolks are still runny, about 3 min.

Put two slices of tomato onto each plate and 1/2 avocado. Place egg in seed hole of avocado and serve.