Poached Eggs with Avocado, Tomato, Bacon and Goat Cheese

Happy Saturday everyone!  The peapod man just delivered this week's groceries and I made this delicious breakfast!  This meal was inspired by a breakfast sandwich that was served at the Butcher and the Burger Yelp event I recently attended.  I highly recommend checking out the Butcher and the Burger if you are in Chicago - it's on Armitage.


I must say that I had never thought of combining goat cheese and avocado until I discovered it at Butcher and the Burger.  It is definitely worth trying - I love the creamy texture.  


You will need (per person):
2 Eggs
Water
2 Tablespoons Vinegar
Sliced Avocado
Sliced Tomato
an English Muffin
Goat Cheese (or any cheese)
Bacon (I used Turkey Bacon)


Step 1:
Cook the bacon until crisp.


Step 2:
Poach the eggs.  Add 2 inches of water to a frying pan, add 2 tablespoons vinegar and bring to a slow boil.  Then crack an egg into a small bowl - make sure the yolk is not broken otherwise this will not work.  Once the water has boiled, lower the egg gently into the water.  If the egg white spreads out a lot you can pull it together with a spoon.  Repeat putting up to 4 eggs in one pan.  After 2 minutes carefully make sure the egg is not stuck to the bottom of the pan and roll the egg over.  Cook for 3-4 minutes total depending on how runny you like your eggs.  Click here for a video demonstration.



Step 3:
While the eggs are cooking - toast your english muffins.  Once toasted, spread with goat cheese and then stack the bacon, tomato, and avocado on top.


Step 4:
Use a slotted spoon to remove the poached eggs from the water, and place on top of the goat cheese, tomato, bacon, and avocado.  Enjoy!