Our homemade no-knead bread makes the perfect loaf for avocado toast.
It’s one of the easiest breakfasts in my arsenal.
- In a Flameware Saucepan, I bring about 3″ of water to boil, splash in a little white vinegar, and then drop in an egg. Pro tip, use a spatchlua to move the egg around a little so it doesn’t stick.
- In about 4 minutes it’s poached to my jammy-centered loving heart.
- Then I spread about 1/4 of an avocado on the toast.
- Add the egg, and sprinkle with Everything But the Bagel Seasoning (cracked pepper works too).
Pottery used in this recipe: