Ingredients
- 3 c. water
- 4 ea. eggs
- 4 ea. hash brown patties, baked
- 1 ea. Avocados From Mexico, mashed
- 1 T. green onion, thinly sliced
- 1 T. distilled white vinegar
- 1/8 t. cumin
- Salt and pepper to taste
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Instructions
- In a bowl, mash avocado and mix in cumin, green onions and salt to taste. Set aside.
- Fill a small soup pot with 3" of inches of water, approximately 3 cups, and add vinegar. Bring to a boil.
- Stir water with a wooden spoon so that you get a vortex whirling. Gently add the eggs, one at a time, into the center of this vortex. Poach for 3 minutes.
- Gently remove eggs from water with a slotted spoon and drain well.
- Layout 4 cooked hash brown “toasts” onto 4 plates. Evenly distribute the mashed avocado mix between the 4 and spread to cover “toast”.
- Carefully place poached egg on top of each “toast”. Season with salt and pepper to taste and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
