Ingredients

  • 4 slices of pumpernickel bread
  • 2 avocados
  • 1 tomato
  • 4 eggs
  • Parmesan Cheese
  • 1 tablespoon vinegar
  • salt & peppar

Servings

2

Directions

I never ever want to compromise on my food when I'm out camping or road tripping and thus I have to do my purchases a little different than when at home where I do grocery shopping daily.

For the roadtrip I buy vegetables that last longer if they are not ripe yet, like avocados, tomatoes, bananas etc. And then I eat them once the go ripe and don't have to risk them getting old too soon. Eggs also last longer than one may think and so does parmesan cheese. White fluffy bread goes moldy quickly, but dense bread like tortillas and pumpernickel lasts longer.

Which is why my favourite breakfasts when on the road is:

Poached egg on avocado coated pumpernickel topped with tomatoes and parmesan cheese.

Boil water in a medium sized pot.
While it's boiling up, prepare the sandwiches on plates.
I prefer my pumpernickel slightly toasted and heating the slices in a pan is super easy, but not necessary.
Put the slices of pumpernickel on the plates and mach avocado on top of them.
Grate or slice some of the parmesan cheese and place on top the avocado. Slice tomatoes and top up.
By this time the water should be boiling and it's time to add some salt and a tablespoon of vinegar into the water. Turn the heat down so it's only simmering briefly. Crack an egg in a cup or bowl, stir the water in the pot slightly so it creates a whirl and gently add the egg.
Let the egg set for four minutes and take it out with a perforated spoon so the water drips off.
If you are skilled with poaching eggs, you can add more in the first go, if not, go one by one. 

Crack some black peppar and salt on top and serve with a cup of coffee, a good view and enjoy!