2 slices whole sourdough bread
1/3 large avocado
2 tablespoons shaved Parmesan cheese
salt and pepper for topping
fresh herbs (parsley, thyme, or basil) for topping
quartered tomatoes for serving
Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Poach eggs until your preferred liking.
While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water.
place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.
Recipe credit: pinchofyum