start your day off right: poached eggs + avocado

Every New Years up until this past year, I’d come up with the same list of resolutions, and the main one I’ve had on my list for the past few years was to eat less junk without dieting.

I’ve been a lot more successful this year by far, but I still allow myself to “cheat.” Once a week, I’ll allow myself a guilt free cheat meal, but never a cheat day. For me, this method works best, but there are still days that I fall off the wagon and eat crap all day… of course, I never plan this… it just happens😑Like, whatever. I’m young. Who said Cheetos were a crime? If anything, they’re a crime of passion because I LOVE CHEETOS AND I’M NOT AFRAID TO SAY IT.

Anyway… what I wanted to share with you guys during my post today is what I do to eat healthy throughout the day. I believe that breakfast is KEY! 🙂 We’ve all heard the saying, “Start your day off right!” And it’s soooo true, I can’t stress that enough.

On days where I fall off the wagon, it’s usually because I neglect breakfast–I either skip it or I eat processed food with no nutritional value. However, on days that I spend a few extra minutes in the morning making breakfast, I tend to eat clean for the rest of the day. Now, when I say making breakfast, I don’t just mean popping a bagel in the toaster or pouring myself a bowl of frosted flakes. I mean, cooking something on my stove, or cutting up fruit and placing it in a bowl of yogurt with enough effort to make it “instagram worthy.”

I believe actively making and eating something nutritious first thing in the morning creates a standard for the day. For the rest of the day, I don’t have to try very hard to scope out healthy options because I’m subconsciously thinking about cleaner ones. Also, I’m not that big of a cook, but I feel like when it comes to meals besides breakfast, they’re a cinch to make for the sole reason that I didn’t just wake up like I did in the morning. If you don’t understand this, try forcing yourself to think and use the stove when you’re half asleep. It’s sorta the worst thing ever, but it’s worth it in the long run.

Today’s recipe is of my new favorite breakfast, and hopefully you’ll love it as much as I do! It’s poached eggs with smashed avocado on rye toast. The reasons why I love it is because it only takes about 10 minutes to make, and the recipe doesn’t require loads of dishes. It’s also insanely delicious, protein packed, and will keep you satisfied during your busy mornings. Pair with a cup of joe and you’re golden!

Cook Time: 10 minutes

Serving Size: 1

Difficulty: Easy

Ingredients and Supplies needed:

→Note: No vinegar is necessary to poach an egg. Personally, I hate anything with vinegar in it…period. I did try poaching eggs with it though, and while it helps give a nice shape to the poached egg, it changes the taste and texture of the egg too much for me to enjoy it. If you enjoy using vinegar, go for it, but just know that this recipe excludes it.

  • 2-3 eggs (fresh are best, but not necessary)
  • Half an avocado
  • 2 slices of rye bread, toasted
  • Sea salt and ground pepper to taste
  • Water
  • A wide, non-stick skillet
  • A small cup to crack your eggs in; a measuring cup is fine
  • A thermometer
  • A slotted spoon
  • A toaster

If you’ve never poached an egg before and need a little guidance, check out Alton Brown’s video on YouTube. It’s how I learned!


  • Place your wide, non stick skillet on the stove and add 1.5 inches of water.
  • Bring the water to a bear simmer. The water will be ready when it reaches 190°F (you’ll see little bubbles on the bottom of the skillet)
  • Crack one egg into a small cup, keeping the yolk intact.
  • Create a whirlpool by stirring your water with a spoon, then push the cup into the water and slowly pour in the egg.
  • Repeat for your remaining eggs
  • Keep the eggs in for at least 4.5 minutes (longer if you prefer your yolks less runny). Be sure to maintain the 190°F heat of the water as your eggs poach.
  • At this time, toast your bread.
  • Slice your avocado in half. Place half of it in a sandwich bag, and put it in the fridge to keep for later use. Remove pitt from the half you’re using. Dice before scooping it out of the skin.
  • When your toast is done, smash avocado on top of it. Season with sea salt.
  • Remove eggs with a slotted spoon when time is up. Pat them dry with a paper towel to remove any extra water.
  • Cut eggs in half. Place on top of toast and avocado. Season with pepper.
  • Eat and Enjoy!


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