I love using my poaching pods, and try to bust them out every now and then to shake up our breakfast routine. By layering some tomatoes. onion, and mushroom fried in leftover bacon grease and some creamy avocado on top of the poached eggs, I added a bit of a gourmet flair to our usual Wednesday morning routine.
- 2 breakfast links
- 2 pieces bacon
- 2 eggs
- 1/4 heirloom tomato, sliced
- 1 mushroom, sliced
- 1/8 cup onion, diced
- salt, pepper, dill to taste
- 1/2 fresh avocado
Fry up your breakfast links on high heat, turning them occasionally, for 7-8 minutes. Cook your bacon in the same griddle pan, turning once, approximately 3-4 minutes per side. In the leftover grease on the pan, add your onion, tomato, and mushrooms. Season and lower the heat to medium. Stirring often, fry up the veggies for 2-3 minutes, getting them soft but not too crispy.
Lightly grease your poaching pods and break open the egg into each one. Bring a pot of water with at least 3 inches of water to a boil. Once the water has reached a steady boil, turn off the heat, and slip the poaching pods with your raw eggs into the hot water. Cover with a lid and let them poach for at least 4 minutes (I cook mine for 4 and then check to see if they are cooked enough - if they aren't, I leave them in for another minute).
When your eggs are poached, pull out the pods and slip the eggs onto your plate. Layer the veggies on top and then spoon all the avocado over them. Plate your bacon and links and eat your morning meal!