poached eggs & pesto on toast

after just getting home from the gym, i'm already thinking of what to whip up for breakfast, and i'm in the mood for one thing - poached eggs.  so instead of making them and placing them atop a perfectly toasted english muffin, this time i think of topping off a hearty piece of dave's toasted bread (the best bread in the entire universe) with 2 delicately poached white pillows of runny yumminess.

now of course i can't just leave it at eggs and toast, and so yes, i've added a little bit of this and a tad more of that of ingredients like pesto and feta, oh and avocado of course...you get the pic.  dress it up anyway you want to, but i must say the flavors i used here proved to be not only savory but also totally satisfying for a post-workout munchie.  

recipe: serves 1

ingredients
2 eggs, poached in water and a splash of apple-cider vinegar
1 piece of dave's killer bread, toasted
handful of spinach, pan-fried w/ sun-dried tomatoes
sun-dried tomatoes in evoo, pan-fried w/ spinach
dash of pesto
dash of feta
sprinkle of basil, chopped
avocado, sliced
s&p

poach eggs and place in an ice bath until you're ready to reheat.  pan-fry sun-dried tomatoes and spinach together, top w/ s&p and keep warm.  toast bread and put eggs back in the hot water you used for poaching for 30-45 seconds, while you're assembling the toast w/ the spinach/sun-dried tomato mixture.  gently place eggs on the mixture, and top w/ pesto, feta, basil and additional s&p.  slice some avocado for alongside, and enjoy.