poached egg toast with balsamic drizzle
Tired of the same old, same old each morning? A drizzle of balsamic vinegar on your morning toast may sound odd at first, but it will quickly become one of our favorite go-to breakfast recipes.
4 slices of French bread, toasted or grilled
4 large eggs
1/4 cup white vinegar
2 cups of arugula (optional)
4 tablespoons of Melina's Balsamic Vinegar
Salt and pepper, to taste
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Start by toasting your bread until lightly golden brown on both sides by using either the grill or broiling in the oven on both sides, being careful not to burn your toast.
In a small bowl, mash your avocados and stir in salt and pepper to desired taste. Smear each slice of toast with desired amount of avocado as a base layer for your toast.
Bring a small pot of water to a boil; then add a ¼ cup of white vinegar. Crack and drop one egg at a time into the boiling water and immediately stir the water clock-wise. Both this motion and the vinegar will help keep the egg fluffy white and compact. After 3 minutes remove the egg with a slotted spoon and place on a paper towel. Repeat the process until the eggs are done.
If you plan to add arugula to your toast, add a small handful of arugula or fresh sprouts on top of the avocado on your toast, then add the poached egg. Finish with a drizzle of Melina's Balsamic Vinegar for a delicious and bright breakfast!