Poached Eggs on Avocado Toast

This recipe is from Michael Symon on The Chew --it was delicious and filling a great breakfast or brunch item. The saltiness of the capers with the citrus flavor of the lemon balanced it all out nicely. As you can see Kevin had 2 eggs to my one!!

• 1/4 cup white wine vinegar
• 4 large eggs
• 1 baguette (sliced on a bias)
• 1 clove garlic
• 1 avocado
• 1/4 cup chopped fresh flat-leaf parsley (divided)
• 1 tablespoon capers (rinsed and drained)
• 1/2 lemon (juiced)
• pinch red chili flakes
• 1 cup Parmigiano-Reggiano
• olive oil
• kosher salt and freshly ground black pepper

• Heat a grill pan over medium heat.
• To poach the eggs, put a medium saucepan over medium-high heat. Add 6 cups of water, 1 tablespoon of salt and the vinegar. Bring to a simmer.
• Crack each egg into its own small bowl. With a spoon, create a large (but gentle) whirlpool in the water by stirring in one direction around the perimeter of the pan. Then gently lower each egg into the center of the pan. Poach untouched until the eggs are set enough to be lifted out of the water without breaking, but the yolks are still runny, about 3 minutes. Remove using a slotted spoon.
• While the eggs are poaching, drizzle olive oil on the sliced of baguette. Place on the grill pan and cook for about a minute per side, until bread is toasted. Remove the toasted bread from the grill and rub each slice with the garlic clove.
• In a medium bowl, mash avocado with 2 tablespoons parsley, capers, lemon juice and chili flakes. Season with salt and pepper.