Description
I used to be afraid of poached eggs because they seemed impossible and I didn’t even like egg yolks, ever. Well, out of nowhere, poached eggs started to look amazing, so I figured out how to make one (got it right on my first try!) and I’ve been making them at least a few times a week since. Great story, I know.
You should make this. It’s healthy, filling, delicious, and a truly good start to your day.
Ingredients
- 1 whole Egg
- ¼ whole Avocado
- 1 slice Toasted Bread
- Salt And Pepper
Preparation
Poaching the egg:
Bring a couple of inches of water in a small pan to an almost boil (just when the bottom of the pan is covered with little bubbles). Crack egg into a small ramekin or bowl.
Make a gentle whirlpool with a spoon or spatula handle. I’ve found that if the whirlpool is too “violent,” the egg does not stay together as well.
Gently slide egg into the center of the whirlpool and don’t freak out! It will look hectic for a second, but the whites should coagulate after a few seconds.
Set a timer for about three minutes. If the egg sticks to the bottom, gently move your spoon under it to release it (after 30 seconds to 1 minute).
The egg is done when the whites are set but the yolk is still jiggly. You can check it by gently bringing it to the surface with a slotted spoon.
When the egg is done, remove it with a slotted spoon and let it sit on a paper towel for a moment to dry off. Then slide the egg to its final destination and enjoy!
To make this delectable dish, mash the avocado on a piece of toast. Top with your freshly poached egg, salt and pepper to taste. I like to smash the egg into the avocado. Yum.
