Fill a medium saucepan with enough water to fully cover the eggs once they are placed inside. Bring the water to a gentle boil.

Carefully place the outer rings of two mason jar lids into the bottom of the pot so they lie flat.

Once the water reaches a boil, turn off the heat. Gently crack one egg into each ring.

Cover the pot with a lid and allow the eggs to poach for about 5 minutes. Cook for 4 minutes if you prefer very runny yolks, 4½ minutes for soft yolks, or 5 to 6 minutes for firmer yolks.

While the eggs are cooking, toast the whole grain bread until golden and crisp.

Mash the avocado evenly over each slice of toast using a fork.

When the eggs are ready, carefully lift them from the water with a spatula. Remove the mason jar rings while holding the eggs over the pot to allow any excess water to drain.

Place one poached egg on top of each slice of avocado toast.

Sprinkle with shaved Parmesan cheese, salt, black pepper, and your favorite fresh herbs.

Serve the Poached Egg Avocado Toast Recipe immediately alongside fresh quartered heirloom tomatoes.