This hardly needs a recipe, but it’s just so darn delicious that I needed to share.

Sure, you make think that eggs denote breakfast food, but I have to totally disagree. I feel that eggs can make up any meal: breakfast, lunch, snack, dinner, and even dessert. In fact, I would be happy eating these yummy eggs at any point of the day.

My eggy attitude stems from a true love of brinner. Breakfast for dinner if you’re unaware of the term. As I grew up, my amazing parents managed to cook a delicious family meal nearly every evening. Despite daily dance classes, mounds of homework, carpools, soccer practice, and who knows what else, my family would make it a mission to sit down and eat dinner together every evening. Don’t get me started on family dinners; I feel like the luckiest kid in the world to be able to have grown up with them.

On the specialist of occasions, (i.e. my dad who denounced the idea of breakfast for dinner was out of town for work) we would go brinner crazy. Pancakes? Why not! Scrambled eggs? Sure! French toast and oatmeal?! Of course!

I’m still all over the breakfast for dinner concept. I would happily eat pancakes, oatmeal, overnight oatmeal, eggs, toast, and anything else breakfasty for every meal, especially dinnertime.

That’s why this is totally in my lineup of brinner repertoire. Avocados smashed on toast? Amazing. Poached eggs with a runny egg? Fantastic. All dressed together with a handful of fresh greens and a drizzle of olive oil. Out of this universe.

Enjoy this dish at any time during your day & enjoy every last bite!

Poached Eggs with Greens

2 eggs, poached (this is my favorite method. Thank you Alton Brown.)
2 slices of hearty wheat bread, toasted
1 avocado, sliced
2 handfuls of organic greens of choice (spinach, baby kale, spring mix)
Freshly ground salt and pepper
1 T olive oil

While your eggs are poaching, toast bread and set aside. Top toasted bread with avocado and use a fork to gently mash it. Once eggs are poached, layer each egg on a slice of toast and top with freshly ground salt and pepper. Top each slice with a handful of greens, a drizzle of olive oil, and serve immediately. Devour!