Toast with Poached Eggs & Avocado

I did it!  I poached an egg!  I don’t know why, but I could never get an egg to poach.   The last time I tried (quite a while ago), Mariano saw me in the kitchen trying to fish out bits of loose egg white from a cloudy mess inside a pot, while I cursed up a storm.  He laughed and said- How hard can it be? let me try!-    6 eggs later, we still didn’t have poached eggs.    We gave up.

I did a little research, and found out there a couple of tips that are absolutely necessary for you to be able to get a poached egg. I’ll share them with you in a minute.  One of the tips is to use fresh eggs, so when I brought them home from the store a couple of weeks ago, I decided to try again.    I had seen the recipe for poached eggs lying on a bed of mashed avocado on toast that I really wanted to try.   It looked so pretty…and healthy. I was really, really, really hoping to get the poaching right this time.

Tips:

  • The water needs to be simmering, but not boiling.  Don’t let it get any bubbles going. This will break apart your egg. Let it get to a slow simmer.
  • Add vinegar to the water, it will help hold the egg together
  • Make circles in the water to get a spiral going, carefully drop your egg in the center.  The motion of the water will also help contain the egg white.
  • Use fresh eggs.   Break your egg in a small bowl, and when putting the egg into the water do it carefully by letting it drop from very close to the water level.
  • After the 4 minutes are up, transfer them with a large spoon to a cold water bath.  This also helps them retain their shape.

Success! And the recipe was delicious. Mariano asked that I make it again for an easy Sunday breakfast.

Helga

Toast with Poached Eggs & Avocado

Poached Eggs

Recipe adapted from Simply Recipes
Cook time: 4 minutes

Ingredients:
Fresh eggs
1 to 2 teaspoons vinegar

Procedure:

  1. First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.
  2. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. (this is where I did the spiral in the water thing, before dropping the egg) With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together
  3. .Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
  4. Lift eggs out of pan with a slotted spoon.
  5. Transfer to a bowl with ice water for a few seconds before serving.

Toast with Poached Eggs & Avocado

Recipe adapted from Martha Stewart
Serves 3

Ingredients:

1 avocado
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
3 slices whole wheat bread, lightly toasted
3 large eggs

Procedure:

  1. Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining.
  2. Divide avocado mixture among toast slices, spreading evenly.
  3. Follow the steps above to make your poached eggs.
  4. Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off. Place 1 egg on each  toast slice. Season with salt and pepper. Serve immediately.

Toast with Poached Eggs & Avocado

Toast with Poached Eggs & Avocado

Toast with Poached Eggs & Avocado

Toast with Poached Eggs & Avocado

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One Response to "Toast with Poached Eggs & Avocado"

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  1. Seth Mariscal

    Tuesday December 3rd, 2013 at 10:43 PM

    You know it’s funny, I also struggled for the LONGEST time with poached eggs. They just wouldn’t sit right. While I do agree with everything posted, I think there’s one more element that makes it so much easier to get beautifully shaped poached eggs. Just break the egg into a small bowl and pour the egg into a slotted spoon. That will let the more liquid egg white fall through the holes (and sides) while the more viscose egg white will hold together. If you pour that into the water, you will see a world of difference. I now actually have poached eggs for supper quite often and very rarely have any issues. Mostly I have problems with eggs that aren’t as fresh. Try it, you can thank me later.

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