1 loaf of Sourdough bread
Splash of white wine vinegar (for poaching eggs)
½ tomato, sliced
½ avocado, sliced
½ cup fresh spinach, washed and stems removed
Salt and pepper to taste
Splash of hot sauce (optional)
In a deep pan, bring 4-5 inches of water to a simmer, until there are steadily breaking bubbles on the bottom of the pan then add a splash of white wine vinegar.
Break eggs, one at a time, into a cup or small ramekin.
Place the bowl/cup close to the surface of the water and gently pour into the water. You may need to use a spoon to “push” the egg whites closer to the yolk to keep them together.
Turn off heat and cover pan. When egg whites are fully cooked and yolk is still runny ( approx. 4 min.) remove eggs from water with a slotted spoon. Set aside.
Take two pieces of sourdough bread.
Layer the bottom slice of bread with spinach, avocado, bacon, and tomato. (salt and pepper to taste)
Top with warm poached egg and biscuit top. Add a splash of hot sauce if desired.
Recipe adapted from: Girl and the Kitchen
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