Preparation: 5 minutes
Cooking: 6-7 minutes
Portions: 1-2
Difficulty: medium
Price: 6-7 Euros
Preparation: 5 minutes
Cooking: 6-7 minutes
Portions: 1-2
Difficulty: medium
Price: 6-7 Euros
EGGS, EGGS, EGGS. For the people who know me, and will make fun of me, I have an obsession with eggs and everything related to breakfast and brunch. In 2016 I was in New York for a month visiting my friend Natalia and I remember that for a month, every single day I went and had brunch alone at Bubby’s, close to the highline. Natalia even brought me as a Christmas present Bubby’s recipe book. After that month in New York I gained 5-6 kilos. I have never felt better. This pancakes with crispy chicken, bacon and maple syrup. I drool just by writing about it. Now, back to the eggs. I have tried many ways of poaching an egg. You can also test different ways but in my experience tossing the egg in shimmering water is just the way to go. No extreme swirling, or other tricks. I just crack the egg in a small cup and gently throw it in the water. And then with a skimmer spoon- the one with the holes- remove it and gently lay it on a sheet of kitchen paper to absorb the extra moisture. What makes a difference is the eggs. Organic, free range eggs do make a difference, cause the egg-white does not dissolve so you have a much more held together poached egg. So, the only recommendation I can give is buy large, as free range eggs as possible. The recipe is straightforward and familiar to everyone. But the mashed avocado has also some secrets to make it extra and not your average avocado on toast.
INGREDIENTS
2 slices of sourdough bread
1 avocado ripped
2 free range eggs
1 lime
1 tbsp olive oil
1 tbsp white vinegar
chilly flakes
salt & pepper
black sesame seeds (optional)
PREPARATION
Cut your sourdough or favorite bread into slices. If the bread is fresh enjoy it as it is. However, toasting it helps the bread not to get moist from the avocado spread.
Using a spoon, remove the avocado from its skin. Place in a bowl and add the olive oil, salt & pepper, chilly, lime zest and juice and mix well. You can leave avocado chunks or finely mix it using the back side of a fork.
The tricky part of the recipe is the poaching of the eggs. Bring a small saucepan with water to a boil. The water needs to be simmering. Add the spoon of vinegar. Break the egg in a small cup and gently throw it in the simmering water. With a skimmer spoon gently push the egg to move around the egg white before it starts thickening. Do not be worried if it looks messy. As the eggs cooks, it needs 3-4 minutes, you can lift it up with the spoon and test to see if it is cooked enough. The white needs to be thick enough but the yolk has to be soft. Imagine a balloon full of water. That is the feeling you are looking for.
When the egg is ready, remove it from the pot with the spoon and with your free hand flip it upside down and place it on a plate covered with a paper towel so it absorbs the extra water and moisture. Follow the same process for the second egg.
Cover your bread with the avocado spread, add an egg on each slice and you are ready to enjoy the best avocado on toast ever.
1 Comment
Heavenly breakfast!