Poached Eggs on Toast? How about: Poached Eggs on Greens!
Who needs the toast?
Even if you opt for a variety without wheat, oats, barley & rye, while you, at least, are not inflicting gluten upon your body, you're still subjecting your body to lectins (a type of anti nutrient) which will keep you from absorbing all the nutrition you would've otherwise gleaned from your fruits & veg.
Poached eggs are simple to make and actually quite decadent when properly prepared. They do, in fact, have almost a buttery flavor, which may appeal to those who miss that particular dairy product.
Fill a medium-sized skillet (10-inch diameter) that has a lid with a few inches of water then set over high heat. Cover it to speed up the heating time. Crack an egg (or however many you;re making) into a small saucer.
When the water in the skillet boils, add one tablespoon of plain vinegar to the water, and a pinch of salt (a pinch here or there is acceptable on The Paleo Diet). Vinegar helps the egg to hold its shape.
Slide the eggs from the saucer into the water and cover right away and turn off the burner.flow out. Three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks.
Slide onto a plate of fresh spinach (or, of course, KALE), some sliced tomato and blueberries, top with flax oil and enjoy!