Poached Eggs & Avocado

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Poached Eggs
2 large eggs
2 Tbsp distilled white vinegar
2 cups of water
1 Tsp salt

Bring the vinegar, salt and water to a gentle simmer in a small shallow pot. Crack one egg into a small bowl and carefully slide it into the pot, then add the second egg.
Cook the eggs, gently turn them with a slotted spoon for five minute. The whites will become firm and the yolks will still be soft . Remove the eggs with a slotted spoon, place on a kitchen towel to remove excess water. Sprinkle with salt and fresh black pepper to taste. Serve with sliced avocado on greens and tomatoes.

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