Quickly spray each egg poacher cup with non stick avocado oil cooking spray. This helps ensure the eggs don’t stick to the cup. Once the eggs are cooked, they should slide right out of the cup.
Remove the top from the egg poacher set and add 2 inches of water to the base of the pan.
Place the egg poacher cups back on top, then crack 1 egg into each cup.
Once you have all the eggs in the cups, cover the pan, boil the water, and allow the eggs to cook for approximately 5-6 minutes or until they are cooked to your preference.
While the eggs are poaching, get the 2 tbsp of almonds and 1 cup of mixed berries ready.
Once the eggs are poached, remove the pan from the heat, then with an oven mitt and fork, carefully remove the cups from the egg poaching set. Be careful as it’s very hot. Once removed, flip the cup over to slide each poached egg onto your plate.
Add the 2 tbsp of almonds to a plate, then add 1 cup of mixed berries (1/3 cup of strawberries, 1/3 cup of raspberries, and 1/3 cup of blueberries) in a bowl for color.