Creamy mashed avocado, brightened with fresh lemon juice and a good pinch of salt and pepper, makes the perfect base for a perfectly poached egg with a soft, jammy center. The egg poaches gently in barely simmering water with a splash of vinegar, giving you that classic silky white and runny yolk every time. Piled onto warm, golden toast, this combo delivers a satisfying mix of protein and healthy fats that keeps you full and steady between meals. A sprinkle of red pepper flakes and flaky sea salt at the end adds just the right amount of contrast to the rich avocado and egg. It's a quick, wholesome breakfast that fits easily into a PCOS-friendly routine, offering balanced nutrients without any fuss. Simple, fresh, and endlessly satisfying, this is one you'll want in regular rotation.
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Fill a small saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white wine vinegar.
Crack each egg into its own small bowl or ramekin. Use a spoon to stir the simmering water in one direction to create a gentle swirl, then slide one egg into the center of the swirl. Poach for 3 to 4 minutes, until the white is fully set and opaque but the yolk still yields when gently pressed. Lift out with a slotted spoon and set on a paper-towel-lined plate. Repeat with the second egg.
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