Poached Eggs on Avocado & Feta Toast Recipe

Fill a large pot with water and bring it to a gentle simmer over medium heat. Add the white vinegar.

Crack each egg into a separate small bowl or ramekin.

Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide each egg into the whirlpool, one at a time.

Cook the eggs for about 3-4 minutes for perfectly runny yolks or longer if desired. Use a slotted spoon to remove the eggs and place them on a plate lined with paper towels to drain excess water.

While the eggs are poaching, toast the bread slices until crispy. Mash the ripe avocados and spread them evenly onto the toast.

Place a poached egg on each avocado toast and season with salt and pepper. Sprinkle crumbled feta cheese on top and add optional toppings if desired.

Serve the poached eggs on avocado & feta toast immediately.