The post How to Make Poached Egg Avocado on Toast appeared first on The World Is an Oyster.
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Poached egg and smashed avocado on toast is not only a healthy way to start and energise for the day, but it is also easy to make, and it takes a few minutes to prepare. If you wanted to give it more weight, you could name it eggs benedict on avocado since poached eggs are essentially egg benedict without the hollandaise sauce!
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Avocado is part of the berry family of fruits and requires a warm climate for cultivation. In Mexico, smashed avocado makes the famous guacamole, a versatile dip or spread easily prepared with a handful of ingredients.
Because the star of the recipe is avocado, here are a few health facts about this fruit and reasons why it should be part of a balanced diet:
- improves digestion and vision
- reduced depression
- protects agaist cancer, osteoporosys, heart desease
- contains nutrients and healthy fats that regulates blood sugar levels
- makes you feel fuller for longer between meals
The soft avocadoes are suitable for guacamole, but if you prefer to slice and add them to the dish, they need to be firm, and the skin has to be green, not brown.
For this poached egg avocado on toast recipe, ripe avocadoes are the best because they are easy to peel, core and smash.
Eggs have been part of the human diet for millennia for good reasons: they are highly nutritious, contain good cholesterol and antioxidants, and are pretty much the most perfect food created by nature. This applies to organic eggs, of course. Any human intervention and “help” a hen grow bigger, better and faster results in unhealthy products that guaranteed will cause more harm than necessary, all for the sake of quick profit.
A poached egg and avocado on toast breakfast is the perfect way to start the day and can be efficiently introduced in a morning routine at least a couple of days a week as a variation to porridge or cereals.
For toast, as always, I encourage everybody to use homemade bread. Investing in a bread maker is the best thing one can do. It takes a couple of minutes to add the ingredients, and it requires no effort or time on your part. The result is a beautiful, much healthier and way better bread than a store-bought one. Did I mention that the bread maker is also suitable for making desserts, such as a fluffy Panettone?
Ingredients for poached egg avocado on toast
Ripen avocados
Eggs
Hot mustard
Salt and pepper, dried oregano (optional)
Bread
Salad
Method
Cut the avocados in two, stab the seed and wriggle gently to remove.
Use a large spoon to scoop the fruit out of the peel, careful not to break it if you intend to slice it.
Use a potato masher to mash the avocados in a medium bowl. Add salt and pepper to taste and a teaspoon of hot mustard. I prefer horseradish mustard, but any hot one will do (it gives the paste a smooth texture and improves its taste.)
Slice and toast the bread. Spread the avocado paste and place it on a plate.
To make the poached eggs, fill 2/3 of a saucepan with water and bring to boil. Add a tablespoon of vinegar and a pinch of salt. Have a skimmer spoon at the ready.
Crack an egg and drop it gently into the water when it boils. Use the skimmer spoon to round the white around the yolk (it will tend to spread into the boiling water). Repeat the movement a few times until the white begins to harden. Poach each egg separately for 2-3 minutes.
Using the skimmer spoon, gently remove the egg from the pan, allow the excess water to drip, then place it on the prepared slice of bread.
Repeat the process for each egg until all bread slices contain at least one poached egg.
If you have silicone egg poacher or any other kitchen help for this purpose that is safe to use in boiling water (always check any plastic product is BPA free), it might make the process faster.
If the bread slices are larger, you might need two poached eggs for each.
Sprinkle some dried oregano over the eggs, decorate the dish with salad and serve immediately.
Bon appetite!
Poached Egg Avocado on Toast
Equipment
- Mixing bowl
- Saucepan
- Skimmer spoon
- Serving plates and cutlery
Ingredients
- 3 avocados organic, ripen, medium size
- 3 eggs organic, large
- 3 slices bread preferably homemade
- 1 tsp mustard any hot mustard/horseradish mustard
- pinch sea/rock salt, black ground pepper, dried oregano
- salad to decorate the plate
Instructions
- Mash the avocados in a medium bowl, add salt and pepper to taste and a teaspoon of hot mustard. I prefer horseradish mustard, but any hot one will do (it gives the paste a smooth texture and improves its taste.)
- Slice and toast the bread (medium-thick slices). Spread the avocado paste and place it on a plate.
- To make the poached eggs, fill 2/3 of a saucepan with water and bring to boil. Add a tablespoon of vinegar and a pinch of salt. Have a skimmer spoon at the ready.
- Crack an egg and drop it gently into the water when it boils. Use the skimmer spoon to round the white around the yolk (it will tend to spread into the boiling water.)
- Repeat the movement a few times until the white begins to harden. Poach each egg separately for 2-3 minutes. The yolk must remain runny, as in soft boiled eggs.
- Using the skimmer spoon, gently remove the egg from the pan, allow the excess water to drip, then place it on the prepared slice of bread.
- Repeat the process for each egg until all bread slices contain at least one poached egg (you might need two eggs for larger bread slices.)
- Sprinkle some dried oregano over the eggs, decorate the dish with a salad of your choice or steamed vegetables and serve immediately.
Notes
How to Make Poached Egg Avocado on Toast
The post How to Make Poached Egg Avocado on Toast appeared first on The World Is an Oyster.
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