Poached Eggs with Thyme over English Muffins with Avocado, Cheddar and Tomato

Ok, seriously. Do you guys have any idea how simple it is to make poached eggs? These were the result of my first time ever making them. !!!  If I can do it this easily, you can too. There are a couple basic tricks that will make this a piece of cake. Get ready to wow whoever’s lucky enough to be over for breakfast.


– 4 eggs, super fresh (fresh is key)
– 2 whole English muffins, cut in half
– Fresh thyme
– Good cheddar, cut into curls
– Avocado slices (about 1/2 an avocado)
– Slices of plum tomato 
– splash of white wine vinegar
– kosher salt & pepper
– butter

1. Heat about 5 inches of water in a pot – temperature is key here. I slowly brought up the heat on this to medium, medium high, so that it was starting to gently bubble but definitely not boiling.

2. Crack an egg into a ramekin, making sure you keep the yolk intact.
3. When the water temperature is at that perfect “starting to bubble, definitely not boiling” temperature, throw in a splash of white wine vinegar and a little kosher salt. Make sure the salt dissolves.

4. Get a spatula and swirl the water in the pot into a little whirlpool. While the water’s spinning, gently slide the egg into the middle of the whirlpool (the eye? Do whirlpools have an ‘eye’ like tornadoes do?). You’ll see the egg start to swirl itself together, as it cooks. If it sticks to the bottom of the pot, gently nudge it up with the spatula.

5. Leave it alone for about 4-5 minutes. You want the egg center to be runny, not overcooked. This is probably the only hard part about this, trying to gauge when it’s ready. Keep practicing – it’s a delicious experiment.

6. When the egg is ready, scoop out with a slotted spoon. Set on paper towels to drain. Repeat with the rest of the eggs. 

7. Meanwhile, toast the english muffins. Top with a little butter, avocado slices, tomato slices and cheddar curls.

8. Put the eggs on top of the assembled english muffins. Top with a little kosher salt & pepper, and some fresh thyme, too.

9. The best part – gently cut into the yolk of the egg – the poached yolk is all you need for a topping on one of the most delicious breakfasts you’ll ever have.