Simple Poached Egg and Avocado Toast

Simple Poached Egg and Avocado Toast - this creamy, filling, real food breakfast takes less than 10 minutes to prep! |

Good morning, egg lovers!

Guess what though. I’m not actually an egg lover! HA-HA. Joke’s on me. And that’s why I love this creamy anytime egg and avocado toast combo instead. Let me just explain.

Lately I’ve been trying to eat less refined sugar, and my typical breakfast favorites are basically invitations to load up on shugary shug in all its different forms. Oatmeal. Pancakes. Waffles. Yogurt and Fruit. Smoothies. Eeek. I love them but we’re all just going on a group break from each other so I can learn how to enjoy a savory breakfast once in a great while.

This simple poached egg trick makes the perfect soft yolk every time! |

In the past, I’ve never been that excited about eggs. Really, I just can’t get behind the scrambly squishy thing, and omelets for me are always 100% about what’s hiding between the layers of egg. Like, for example, chzzz. And sausage. And veggies. Fill ‘er up.

There’s only one kind of egg generates real true food excitement deep in my food spirit, and that is a very drippy, soft yolk, creamy poached egg. Just writing that makes me weak in the knees.

So for the last few weeks, I’ve been experimenting with eggsters in all their different forms and it’s been… sort of okay. Like, eating half of the omelete before picking out all the delicious cheese and veggie fillings would be considered moderately successful. But then. Just a few days ago I struck simple breakfast poached egg gold with this poached egg and avocado toast combo, which means no more squishy scrambley eggs EVER again, and drippy yolks foreverrrrr.

This simple poached egg trick makes the perfect soft yolk every time! |

This Poached Egg and Avocado Toast “recipe” is so incredibly simple, but up until a few weeks ago if you would have told me to make poached eggs for anything, I would have told you to talk to the hand, girlfraaand. Cause poached eggs are like, scary, right?

NO WAY MAN. They are beautifully easy.

My easy secret is using the rim of a mason jar. Boom. Done. See that picture up there? They just sort of make themselves cozy and perfect all on their own. They might not be super perfectly pretty the first time (for these pictures I had to make them twice – soft egg flops will happen), but what-ever. Sprinkle some parm on there and call it a win.

Simple Poached Egg and Avocado Toast - this creamy, filling, real food breakfast takes less than 10 minutes to prep! |

From start to finish, these take me about 7 minutes to make each morning. And then again in the afternoon because sometimes I eat them for lunch too. Sorry not sorry. And now I’m getting really good at making them, so my split time might be more like 6:18. Lightening fast. And fancy?! Yes, please. Since I started this habit, I sit and gaze at my breakfast every morning and just feel like a sophisticated fancy foodie person eating poached eggs for breakfahst, dahling. Pinkies up.

I’ve never been the kind of person who is good at self-pacing, so when I find a savory, creamy, poached egg and avocado toast kinda breakfast that I really, really like, OH HELLO I’m going to eat it all year. And this is that breakfast.

Oh, sweet poached egg and avocado. You rule me.

Simple Poached Egg and Avocado Toast - this creamy, filling, real food breakfast takes less than 10 minutes to prep! |

4.9 from 34 reviews
Simple Poached Egg and Avocado Toast
Serves: 1
  • 2 eggs
  • 2 slices whole grain bread
  • ⅓ avocado (usually I cut it in half but don't use all of it. okay fine maybe I do.)
  • 2 tablespoons shaved Parmesan cheese
  • salt and pepper for topping
  • fresh herbs (parsley, thyme, or basil) for topping
  • quartered heirloom tomatoes for serving
  1. Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
  2. 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. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and 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.
Adding a teaspoon of vinegar to the water before boiling helps the eggs stay together in the water.

Most of the fats in this recipe (from the avocado and the eggs) are healthy in moderation. If you want to reduce the fats, just scale back on the avo or use egg whites in place of eggs.

Nutrition Poached Egg Toast
Simple Poached Egg and Avocado Toast - this creamy, filling, real food breakfast takes less than 10 minutes to prep!
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  1. Oh my, this is the breakfast of champions!

    WE are an eggy family I must say. And my kids are yolky, drippy egg kinda of kids, but at restaurants, at least where I live you are not allowed to order kids drippy eggs because of food safety concerns… we eat at home mostly.

    Plus, Lucky Charms for breakfast? C’mon. And we’re trying to put on our A game avoiding sugar like the plague. GREAT recipe. Just so doable and family friendly. (And budget friendly)

  2. You’ve forgotten the tomatoes!

  3. Until a year ago I didn’t like eggs at all (except for overdone omelettes) but I’ve forced myself to change my mind. This sounds really yummy…. Although the drippy egg is still a bit of a challenge for my palette. Will give it a go this weekend!

  4. Lindsay:
    What herbs are you loving putting on this dish? I just recently started an herb garden and I’m dying to incorporate them in any dish I can! Thanks for another yummy idea!

  5. I have never tried poaching eggs before, because: scary. I may have to try it with your mason jar lid trick though! Does it make a difference if the eggs are straight from the fridge or room temperature?

    • Uhhm, I am not that technical. :) So it probably does make a difference but I just take them right out of the fridge and put them right in the pot!

      • Ok, good to know. Thanks!

        • A cold refrigerated egg holds together better. We have chickens, and often very fresh eggs right on the counter, but we found those still warm eggs do not hold together well for poaching. To get the best results, use a cold egg. However, if you’re baking, use room temperature eggs.

          Ps: we poach our eggs in chicken broth, makes them amazing!

    • to make a quick poached egg, boil some water and put some vinegar in it, then with your spoon or spatula etc. make like a vortex by stirring the boiling water, then put the egg. I suggest you put the egg in a bowl first before putting it in the boiling water.

  6. I’ve only started to love drippy eggs in the past year (I know, shameful) but now I love them and I’m totally on board with this breakfast. It looks so fresh and healthy!

  7. What do you do for the tomato salad on the side?

  8. This is the smartest thing EVER!! Also, this meal looks perfect.

  9. It’s so bright and happy! Love it.

  10. I should know better than to look at food pictures before breakfast. I might just start licking my screen here pretty soon. YUMMM!

  11. I am stealing that mason jar lid poaching technique from you Lindsay! These look so fabulous and delicious!

  12. Hands down one of my favorite things in the world is a poached egg! And this is one of my all time fave ways to do it!

  13.! That just looks absolutely amazing. I haven’t eaten breakfast yet and this is making my mouth water! Love it, Lindsay!

  14. This is my perfect breakfast! I so love avocado toast and runny eggs!!

  15. I’m all about simple these days and this recipe is lovely. I love using egg yolk as a sauce!

  16. Yum! I am totally an egg person and avo & eggs is one of my go-to combos! I guess you must have heard my tummy rumbling this morning 😉 This looks fantastic!
    I’m now ready for a second breakfast. :)

  17. On my list of new breakfasts to try, Lindsay! I’m totally in a huge breakfast rut right now. Craving some healthy simplicity in the AM! Love avocados + eggs together.

  18. I don’t often eat eggs but this is my go to way when I do. So yummy!

  19. Yum! I love poached eggs. Love them! It’s the only way I can ever get the yolk nice and runny while perfectly cooking the egg because, well, I normally suck at making eggs. Plus avocado on toast is always yum. Best breakfast ever!

  20. Hannah Elizabeth says:

    Oh, my, Lindsay, that is just so brilliant, that Mason jar lid idea!! You know, I’ve come across and tried so many tips for containing the poached egg, but none of them have worked (without horribly overcooking my beautiful runny yolks). But this? Just. genius. And the very thought of avocado and poached egg on toast just makes me want to swoon. I SO wish I wasn’t allergic to eggs so I could have this, ’cause my heart is just melting imagining it!! You’ll just have to have my share for me… :)

  21. I have to say I am an eggy girl. Love everything that involves eggs. I find a little difficult to make poached egg, but I am practicing. I am getting there 😉 This is for sure an amazing breakfast. Pinned!

  22. I have been trying to learn how to make poached eggs. The first time I tried, I used a big pot of water with a giant glug of vinegar and both eggs came out watery and tasted so strongly of vinegar. I’ll need to get a couple mason jar lids and try it this way!

  23. A little vinegar in the water and swirling the water before inserting the egg helps hold it together, but the mason jar lid takes it to a whole new level. Will definitely try that out. I love poached eggs and have been craving eggs Benedict. I’ll use this method and the avocados. You can never have too much creamy goodness. Thanks!

  24. I have the same reaction to a runny egg as you. Ick! However, this little trick might save my life. My hubby loves them and this simple breakfast with a side of fruit is a winner!!

  25. This looks so good! Bright, colourful and healthy – perfect breakfast :)

  26. Perfect timing! I’m also cutting back on refined sugar right now – writing about it in a post coming out next week :)

    Also, I’m a freak about eggs. I can do scrambled… but that’s about it. So over the past month I’ve forced myself to eat white-and-yolk-separated-eggs by making huevos rancheros. <— (Mexican-food-ize anything and I love it)

    Your pictures are so gorgeous! I have that same fork :)

  27. You forgot to put the monocle on. *heavy English accent* “One lump or two?” :)

    There’s something so beautiful about a poached egg. It’s like a treasure chest waiting to be opened. Break that yolk and once it starts running all sorts of magic happens! I like this one a lot.

  28. Just finished eating this right now and all I can say is WOW! I used egg whites and some really good Parmesan and seriously, wow. Simplicity at its best, and healthy too! Thanks for the recipe, I will be making this probably everyday now!

  29. Lindsey, first, I will definitely try poached eggs. I’ve never cooked them this way before. Second, I just love your writing voice. You make me laugh. Love love love reading your posts.

  30. It’s very simple recipe, and it very nice presented and it look very tasty. I will try it thank you.

  31. This is going to be soooooooo yum with Elana’s Pantry’s almond flour bread! Oh lawdy!

    Ok, so I have become ‘scared’ of making poached eggs – even though I used to make them all the time when I was a kid? Does that make me cray? :) Whatever it makes me, I’m going to just do itttt!! Thanks! :)

  32. This is totally my kind of breakfast, I happen to love eggs of all kinds, even the squishy  Poached happens to be my favorite, so this is speaking directly to my heart. Beautiful.

  33. My mouth is watering from your addition of that flaky parmesan cheese, love it!

  34. Creamy egg yolk with avocado is my favorite breakfast! So good of healthy fats, low junky carbs and full of all that creamy goodness!

  35. My motto: When in doubt, throw an egg on it. LOVE them, in all forms. This looks fantastic, so many of my favorite things in rolled into one. Fab recipe, beautifully presented as always.

  36. This happens to be my favourite breakfast! I LOVE poached eggs on avocado toast! Full of healthy fats, and it’s filing, colourful and absolutely delish :)

  37. I don’t really like avocados but im clearly eating them all wrong because this looks just incredible!

  38. YEEEEES! I’m with you on the egg front – I’ve never really been into them, but I can totally get behind a runny yolk, especially when it’s oozing onto avocado toast! Love it!

  39. Oh my!! Avocados on list for next week so I can get this into my belly :)

  40. I love avocado and eggs together, such a great combination. Thanks for sharing!

    Happy Blogging!
    Happy Valley Chow

  41. This looks amazing…it’s making me super hungry. I’ll definitely give this a try. Thanks for sharing! :)

  42. Love your recipes and your site. Thanks for the inspiration :)

  43. Sold every time I see a delicious, runny egg. I will put them on top of almost anything. This breakfast is perfection!

  44. I prefer the same type of breakfast you do, but I know the health benefits of a protein-filled, savory breakfast. I have never poached an egg or eaten a poached egg. Avocado toast is one of my favs (as well as one of my kids). We will sometimes eat it with a fried egg on top, but I suppose I should learn how to poach an egg. Thanks for the great tutorial!

    • It’s totally doable, Heather! :) I mean, I love a fried egg too, but there’s something about the poaching that just makes it all the more wonderfully creamy.

  45. Using a jar lid is genius!! I’m a bit scared of poached eggs, I’ve seen many contradicting ideas of “the way to do it” so it’s a little confusing, but this looks much easier! Also love the combination of eggs and avocado.

  46. Avocado and poached eggs are one of my favourite combinations for breakfast, lunch or dinner. I could eat this for any meal of the day.

  47. I can’t believe I didn’t think of this myself. I love poached eggs and crave avocados on a regular basis. Sometimes the simple recipes are THE best.

  48. I make exactly this on e or twice a week, but I’m an egg and avo lover! They go together so perfectly!

    The way I learned to poach eggs after studying Hospitality Operations is that you watch the water until it looks like Schweppes (teensy bubbles starting to come up) and then slip your room temperature egg in. I’ve never had a problem with it this way! If you’re nervous you can always create a little whirlpool in the pot, I do this sometimes too.

  49. This is so funny and timely. My husband has just started to make breakfast because we spent about 15 minutes debating the best way to make poached eggs. He wins because his eggs simply work whereas mine are always a sloppy mess but I am going to try this mason jar lid trick. Simple genius!

  50. I looove the combination of avocado and eggs! Drippy egg yolks are the best – can’t wait to have them again after pregnancy! This is definitely going on my list of foods to eat when baby is here :)

  51. Great anytime of the day!

  52. Mary Mork says:

    Nice! I like it! :)

  53. Looks so good!

  54. Did you use the whole lid (the ring and the removable bottom), or just the metal ring? I can’t tell from the photo – they look incredibly intact.

    I’m intolerant to eggs and I wish I could have them all the time for breakfast. I’ll eat eggs every couple of months as a ‘treat’, and poached are definitely the best way to have ’em. Please eat an extra one for me?

    • Funny – I was just thinking about that randomly the other day and I realized that I hadn’t specified that. It’s just the metal ring that I use, so the egg actually sits in the bottom and touches the bottom of the pan. The ring just kind of keeps it contained.

  55. This sounds so yummy. Will have to try using the rim of a mason jar lid to shape the egg. Genius!

    xx Sarah

  56. Genius idea with the mason jar rim. Definitely looking forward to breakfast tomorrow!

  57. Looks absolutly delicious ! Perfect for my brunch on sunday
    Thank you

    • I’m in Walmart and heading right over to get an avocado… anything with avocado is fine by me. I also love poached eggs. I’ve never thought of using a mason jar lid tho… This is my dinner tonight!!!!

  58. You might try Trader Joe’s Reduced Guilt Chunky Guacamole (made with Greek Yogurt), which is yummy on toast. It’s the 4th most popular item at Trader Joe’s and I’ve started using it recently. Love, love, love it. About 40 calories per tablespoon or so. I like it on my favorite toasted bread: Van de Kamp’s Onion-Dill-Rye – “baked without high fructose corn syrup.” I buy it in California at the Ralph’s Market (Kroger elsewhere, I think).

  59. It’s a beautiful sunny morn in Wisconsin and I was just about to whip up a batch of cream of wheat with fresh raspberries for my wife and I when I happened upon your post. I’ve been wanting to make something that marries avocado and egg and when I remembered the perfectly ripe avocado we had. So, your recipe bumped the hot cereal and we both loved it! The poaching trick even worked on the first try. Thanks Lindsay!

  60. Pam Davis says:

    I had surgery a few weeks ago and have been on liquids only until today. All I wanted was a poached egg and was planning to go to a restaurant to get one because I’ve always failed miserably at doing so. I used your tip and they came out great. I even mixed a little avocado in because it looked so yummy! Can’t wait until I can have the toast and tomatoes.

  61. This made for a really tasty lunch and the mason jar lid worked great. It was my first time making poached eggs and it was a success. I guess I’ll have to start waking up early from time to time to make this for breakfast!

  62. Have to make this on the weekend!!! Adore poached eggs, huge big time! I make them in vinegared water, brought to a boil, then turned won to medium lo simmer. The eggs are put into a mug, one at a time, then the mug is gently lowered into the water as the egg starts to cook before it is released. BTW, I adore a poached egg on a spring mix salad, with parmesan and mixes of grated cheese and a balsamic vinaigrette. I love fresh herbs, summer savoury is one of my faves on eggs, with a sprinkle of yellow curry

  63. So good! I eat something similar about three days a week. Toast with a light smear of goat cheese, topped with poached eggs, avocado and maybe some basil. I can’t get enough.

  64. We LOVE this recipe! Avocado + eggs go together like PB & J! I’ve always feared poaching because it sounded hard and I didn’t think I’d like them because I tend to like my eggs on the harder side. OMG, this is a crowd pleaser. I got to make my partner’s eggs as drippy and runny as he likes, and to make mine a bit harder, while not sacrificing the creaminess of the yolk. Your technique is idiot-proof, so I got it right the first time I tried! We’ve had this for breakfast, with tomatoes and basil from our garden, 3 times in the last week and a half. :)

    I’ll definitely be sharing your recipe on my blog. Thanks!

  65. I’m confused about your comment to make sure there’s enough water to completely cover the egg. The top of the egg should not be covered correct?

  66. For even faster egg poaching, i fill a mug (or tea cup) with water, crack the egg into it, then microwave it for about a minute, longer depending how runny you like it. Its so easy, I don’t know why I dont do it more often, definitely stuck in toast that I eat in the car on the way at the moment, mornings are not my friend.
    also just wondering from the nutritional facts, 127% RDI of cholesterol?!?!

    • Thanks for the tip Grace! Also, in doing a little quick research to double check, egg yolks are pretty high in cholesterol (60% DRI per egg) and since there are two here… that’s going to be a lot. From the Mayo Clinic website: “One large egg has about 186 mg of cholesterol — all of which is found in the yolk. Therefore, if you eat an egg on a given day, it’s important to limit other sources of cholesterol for the rest of that day.”

  67. This recipe looks really familiar as I have been eating something like this for the last little while.

    My variation is as follows…
    – use thick sliced tomatoes on the bottom instead of bread, cuts down on the carbs
    – sprinkle diced bacon over the top of whole pile – like a BLAT (Bacon, Lettuce, Avocado and Tomato)

    Also, Kitchen Aid has a great egg poacher….

  68. I finally made this recipe this past weekend and it was delicious! It’s everything you want in a breakfast – tasty and very satisfying. I also tried your egg poaching technique – it worked like a charm. Thanks.

  69. Avocado toast is my absolute fave! I love finding ways I can kick it up a notch, perfect!!

  70. I made these this a.m. from memory, so I forgot the parmasean, and used just plain salt and pepper. Oh was it delicious! Love, love, love cooking the poached eggs this way! On my flat top stove, which retains heat after turning off, took 4 minutes for my extra large eggs to perfectly poach! Couldn’t be happier. Thanks for a great recipe which is good for my diabetes too.

  71. I’m just a loser like the rest of the people posting… Hey, I just want to get my 2C in as I’m a useless nobody who tweaked the recipe and thought they were special… Eat you eggs and shut up…

  72. I have been restricting carbs for quite some time now and have lost about 50lbs by doing so. My first venture back into bread was this recipe which has been on my Pinterest board for quite a while because I love, love, love poached eggs and avocado both. I used a sprouted bread which was delicious (maybe because I haven’t had bread in months?), and your poaching method which turned out perfect eggs! It tasted so decadent but delicious. I will make this my go to guilty pleasure a couple of times a month from now on.

  73. Just made this recipe this morning. Had to say I absolutely adore it. Substituted red and green bell peppers sauted with onions and garlic plus evoo because I despise tomatos. The egg and avocado made the toast taste like it had sweet delicious creamy butter on it but healthy!

  74. I found your post via Pinterest and now we’re doing this for dinner twice this week! I simply love poached eggs and avocado and I love what you’ve created here :)

  75. I am a little bit obsessed with making this for breakfast now. So good! And, I feel so proud every time I successfully poach the eggs, it’s the little things, right?

    Thanks for a great recipe!

  76. I am all over this for breakfast tomorrow! Need something different from oatmeal….this looks fab! Plus, if you cut the recipe in half, it’s perfect for a weight loss plan, a perfect balance of protein, fat, and carbs. Thanks!

  77. I’m definitely having this tomorrow morning! Bet mine won’t look half as pretty though – lovely blog! xx

  78. My baby girl woke me up an hour early today so as she munched her way through a bowl of cereal, I made this for breakfast. I didn’t have any tomatoes on hand but the poached eggs worked wonderfully with the simple avocado. I like mine with a little lime juice and salt. I almost hope for the early wakeup tomorrow.

  79. Fathima Thahseen says:

    can you do a video tutorial for this,please?

  80. I don’t like Parma but wanted to add something to give it that oomph. I mixed balsamic vinegar with the avacado and oh my it’s the best breakfast I’ve ever had.

  81. By “rim” do you mean lid? I have a lid at home I can use, its metal, the top to a glass peanut butter jar. Do you think that will work? Or are you using something that is circular with no actual back or top? Any suggestions (if the pb lid won’t work) as to what to use in place? Thanks :)

    • Right – I’m just using the metal rim where the actual back side of it comes out. It looks like a ring that you would wear on your finger, but larger, obviously. :)

      • Ahhh okay I see !!! Cool, I will have to tr y it out! (I was confused if it was a lid or a big ring lol sorry hahahaha)

    • Quick tip: I turned the rim upside down because I was having a problem with the egg whites sticking to the “lip” and losing a lot of the egg. Now they come out perfectly round and I get the whole thing every time. I make this at least twice a week and can’t imagine ever tiring of it.

  82. I made this today for me and my honey. It was my first meal after a 3-day cleanse and I couldn’t be happier. Thank you kindly Lindsay for your insight into making a poached egg! You took away any reservations I had and made it super easy! I highly recommend your method and I will definitely be making this a part of our breakfast routine. YUMMY!

  83. Leah MacDonald says:

    OMG! I just made these for breakfast. I saw your post on Pinterest and surprisingly I had everything on had to make it! I have never poached an egg, but I love, Love, LOVE eggs benedict. This is probably going to be a very bad thing for me to now know how to make! Happy Valentin’s Day to me (and no, I did not share this with my hubby – this is mine)!

  84. A healthy breakfast and beautifully presented.

  85. Will try this on the weekend. Another great way to serve poached eggs is on asparagus which has been roasted quickly at a high temp. and has a tiny bit of sea salt added to it.

  86. Just realized I have been making eggs wrong my whole life. SO simple too! I had some left over mac and cheese sauce, the butternut squash and caramelized onion goodness, so I smeared that on top of my toast with some cheese to replace the avocado. Yumm. Thanks and keep the good recipes coming!

  87. Cindy Hamrick says:

    Awesome! Try having a lightly poached egg over wilted greens – my fav is mixed asian greens in coconut oil – with a healthy squeeze of fresh lemon, salt and pepper – it is outstanding – and if you want to go really crazy – drop a dollop of plain yogurt on the top too!

  88. Have you seen the poach egg hack from Julie Child. A splash of vinegar in boiling water poke pin hole in fat end of egg boil for 10 secs remove from water reduce water to simmer crack egg into water cook for 3 min eggs come out perfect.

  89. Juliet Tye says:

    Did you use large or medium eggs? Thanks for the healthy, hearty recipe!

  90. Hello!! We just had poached eggs out at a restaurant and I was saying how I would really like to learn how to make them. (I have tried and failed before). Thank you so much for the tip! I happened to have everything in the house to make exactly this and it was Delish and the eggs turned out great in the lids. Thanks again!!!!!

  91. This is the perfect dish for any meal of the day, isn’t it? Thanks for the tips and recipe, Lindsey!

  92. Alida Slabbert says:

    Thank you all for helping me to make a perfect poached egg. I did not use the rim as used in your post, but a ring in which one bake a round egg, though the pan I use to bake my eggs in does not allow me to use it perfectly so I thought why not try using it for the poached egg. it has a lip with which you can pick it up. I covered it with 1 inch water in a large saucepan with a thick bottom which was easier for me to lift the egg with an egg lifter. I struggled to lift it out of the medium sized pot with the egg lifter. The poached egg also looked closer to the one in your photo. I used room temperature eggs, broke it open in a cup and slowly released it into the ring with the cup partially submerged under the water which was having the soda water effect.
    Thank you for all the tips. I did not use vinegar as I read somewhere else that your egg tastes like vinegar. I also read that you have to use fresh eggs, well the eggs I used has an best before date of well believe it or not, today.
    Happy to be able to poach eggs for the first time in my life, 45 years. never too old to learn something new

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