Poached Eggs over Tomato, Avocado and Muenster Recipe

Atkins Poached Eggs over Tomato, Avocado and Muenster
Net Carbs
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 large Egg (Whole)
  • 0 1/3 medium whole (2-3/5" dia) Red Tomatoes
  • 0 1/2 fruit without skin and seeds California Avocados
  • 1 oz Muenster Cheese



  1. Poach eggs: add 2 to 3 inches of water with a pinch of salt to a saucepan. Bring to a boil; then turn down heat and allow water to simmer until barely any bubbles remain around the edges. Crack an egg into a cup and carefully slide it into the water. Cook 2 minutes for a runny yolk, 3 minutes for medium firmness and 4 minutes for a firm yolk. Remove with a slotted spoon. Gently pat with a paper towel to remove excess water. 
  2. Slice tomato and avocado. Place tomato slices on a plate, top with avocado, cheese and finally the eggs. 
  3. Sprinkle with paprika (if desired), and season to taste with salt and freshly ground black pepper.


Cooking Tip

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