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Sunday, April 26, 2015

Poached Egg on Avocado Toast

I'm baaaaack, and I come with the easiest and most simple recipe possible...a perfect poached egg on top of a hearty piece of toast covered in smashed avocado, sea salt, and freshly cracked pepper.  It is on my "favorite things list."  It isn't just the taste - which is awesome - it's also the visual.  Cutting into a yolky egg is legitimately an exciting experience for me - every.single.time.  Talk about eating with your eyes.  Does that make me weird?  I don't care if it does.

I have always made myself a delicious yolky egg every weekend.  Adrienne likes them too - she calls them "dunky eggs."  Coffee, eggs, toast, and when Adrienne is not yet awake, I secretly watch DVR'd episodes of the Real Housewives of New York.  Up until this weekend, I have always done sunny side up, but this is the weekend that all changed.  I decided to try my hand at poaching.  Why does this seem so intimidating???  Oh, I know...because of Julie from the movie Julie and Julia...she was so scared to poach an egg.  It obviously got to me, people.

So I looked to Alton Brown for advice and I pretty much did exactly what he said to do, except for his timing.  He said to let the egg cook for five minutes.  I disagree.  The five minute egg came out overdone (if you want a lot of runny yolk that is - which I do.)  So I let my next egg cook for only four minutes and it came out perfect.  The next day, I poached the egg for four minutes again and I wish I had done 3:30.  I would err on the side of caution and go for 3 minutes and 30 seconds next time, but I'm sure there are a lot of factors that affect the cooking time - size of your egg (I used large), starting temperature of the egg, temperature of your water, etc...Eggs are not that expensive and since this is a super fast recipe, I would experiment and find the time that works for you.  If you pierce it and find it under or over done, remove the egg quickly from your toast and redo.  That's what I did - no biggie.  Also, feel free to swap out the avocado for something else...sauteed spinach...roasted mushrooms...some crispy proscuitto perhaps???

Poached Egg on Avocado Toast
makes 1 serving

1 egg, cold
1 tsp kosher salt
2 tsp white vinegar
1 slice of your favorite bread, toasted
1/4 avocado
sea salt and freshly cracked pepper

Fill a medium saucepan with 1 inch of water, the kosher salt, and vinegar.  Heat over medium heat until it comes to a simmer.  Crack the egg into a small ramekin.  Once the water is simmering, quickly stir the water with a spoon in one direction creating a small whirlpool (this will keep the egg from feathering.)  Then quickly pour the egg into the center of the whirlpool, shut off the heat, and cover.  Cook until you have reached the desired doneness (*read my spiel on this in my intro above*)  While the egg is cooking, smash the avocado onto your toast and sprinkle with the sea salt and pepper.  When the egg is done, remove to a paper towel to remove the excess water, then transfer to your avocado topped toast and dig in.

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