Poached Egg Avocado Muffins combine perfectly poached eggs with smashed avocado on English muffins. Such a perfect and filling breakfast for any day of the week!
Course Breakfast, Main Dish
Cuisine American
Keyword poached egg avocado muffins
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 2people
Calories 480kcal
Author Sue Ringsdorf
Ingredients
2english muffinsany kind
4largeeggs
1largeavocado
4slicescolby jack cheese
salt and pepperto taste
pat of butterfor english muffins
Instructions
Using a poached egg pan, fill base with about an inch of water plus a splash of vinegar. Turn burner to high and heat to boiling. Remove lid and crack four eggs into each egg pocket, careful not to break the yolks. Return lid to pan and let eggs cook for four to five minutes, depending on how runny you like your eggs. Remove eggs to plate lined with a paper towel.
While eggs are cooking, toast two english muffins in toaster. Add a light spread of butter.
Mash one large avocado onto plate. Add a sprinkle of salt.
To assemble, spread one fourth of avocado on each of the buttered english muffin halves. Top with a slice of colby jack cheese, and then with a poached egg. Sprinkle with salt and pepper and serve immediately.