Poached Egg & Avocado Bagel Thin!

Good morning and happy Sunday!

It’s going to be a GREAT week! I can feel it 🙂

To start us off the right way, this week’s recipe is going to be a healthy version of a breakfast sandwich: Poached egg with avocado spread on a bagel thin with a cherry tomato and thyme side. Yum!


I’m from New Jersey, so our idea of a breakfast sandwich is something akin to Taylor ham (aka pork roll), bacon, egg and cheese on a bagel.  )Also known as a heart attach sandwich.)  It’s delicious, but lacks a little something in the health department.  So, today I’m going to show you another way to have a breakfast sandwich that won’t push your health over the edge, but  still tastes delectable!  Follow along!

Items you will need to prepare this recipe:



2 Eggs

1 Tsp of vinegar

1/2 Avocado

1 Bagel thin

Handful cherry tomatoes – halved

1 Tsp olive oil

Salt and pepper to taste

Dash of thyme (parsley or basil can be used as well)

Dash of parmesan cheese

First take a large pot, place two metal rims from a mason jar (outer rims) at the bottom of said pot, fill with water so that the metal rims are fully submerged.  (We are going to be cracking each one of our eggs into these, so we want enough water to cover the eggs.)  Add the tsp of vinegar to the water and bring the water to a boil.  Then crack an egg into each of the rims, like so:


Turn off the heat and let the eggs cook for 5-6 minutes for a bit of a soft, runny poached egg.

Just a little tip (JLT): If you want the eggs to be a bit more firm, leave them in the water for 6 1/2-7 minutes.

While you are waiting for the eggs to cook in the pot, we can prepare our fresh cherry tomato side.  Cut the cherry tomatoes in half, place them in a bowl, add the olive oil, fresh thyme and a little salt and pepper.  Mix together and voila, you have a nice fresh side for your breakfast sandwich.  So fancy now!


That step should only take about 2-3 minutes, so for the second half of time we can prepare our bagel thin and avocado spread.  Take the avocado, cut it in half with a knife, remove the pit, score the meat of the avocado in the skin and then use a spoon to scoop out the chunks of avocado and place on one (or both) side(s) of the bagel thin.  Use a fork to smash the avocado into a light spread.


By now our poached eggs should be cooked to the desired firmness/softness.  Use a spatula to extract the egg and rim combo:


This is the amazing part, when you go to remove the metal rim, all you have to do is lift the rim from around the egg and the egg will be left sitting on the spatula!  (Inspiration is from Pinch of Yum.  She’s got some amazing recipes and techniques that you should check out.)  It keeps the egg in place and nicely even, instead of the egg  just being plopped into the pot of boiling water and given the opportunity to go rogue and form a more rotund shape.  This will allow for a better, and more enjoyable, eating process.

Place both eggs on one side of the bagel thin:


Add a little parmesan cheese to the sandwich and the cherry tomato side and you are golden!


If you want to spice it up, you can add some Frank’s Red Hot to your sandwich, or even some slices of jalapeños.   Either way, this is a great alternative to the “heart attack sandwich” that is guaranteed to fill you up and leave you feeling great!

As always, thank you for cooking with me on Stark Naked Cooking! I look forward to seeing you next Sunday for our next recipe!

Buen provecho!



2 thoughts on “Poached Egg & Avocado Bagel Thin!

  1. Erin says:

    Ahh, Vicky! Every single one of these meals looks absolutely delicious (and I’ve had the pleasure of tasting one or two, cooked by the the pro)! 🙂 The next time I’m at the grocery store, I must pick up some of these ingredients and give it a try! Love your blog and am super proud of you! xoxo

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