It’s been a big week here at The Online Grill. From moving to a new studio to being featured over at BookCulinaryVacations, it’s been feeling like everything is all go! Unfortunately, this can make meal planning a lot trickier, which is why I have a few go-to meals that I can fall back on.
Enter Poached Egg & Avocado Toast.
This easy-to make-breakfast has long been a staple at mine, kicking off a chilled and relaxing Saturday in the right way.
The smooth flavours of the feta and avocado match brilliantly with the subtle chilli kick, and the poached eggs ensure that it’s a filling breakfast without making you feel guilty.
I have to admit, I’m a sucker for chilli and do enjoy a spicy kick to a lot of my meals (as my continuous stock of homemade sriracha proves). I think it goes beautifully to this breakfast dish, but may well not be for everyone. I recommend giving it a go, but this dish will go just as well without!
With poached eggs, everyone seems to have their own technique. For a long time, I was a big believer in the old stir-and-drop method, but have since been converted into leaving the water still as I place the eggs in there. I’d be interested to see how you all go about your egg poaching, but here’s a quick overview of the method…
Firstly, it’s important to bear a couple of things in mind. One is that you only use fresh eggs. This helps the poached egg maintain its shape, which is obviously crucial to this recipe. Also, if you keep your eggs in the fridge then be sure to help bring them to room temperature by leaving them out for about ten minutes prior to cooking.
This method is for medium sized eggs, but if you’re using large eggs then just keep in mind that you might need to add a little bit of time for your eggs to finish.
Fill your saucepan up generously with water. We’re after a good deal of depth to help give us plenty of room to work with. When you heat the water, we’re only after a few bubbles at the bottom of the pan that start to break to the surface of the water. No hotter than that.
Once we reach that temperature, drop a pinch of salt into the water. This helps season the eggs as well as keep them together when they poach. After this, you can crack your egg into the water. It is incredibly important here to do so in a controlled fashion, keeping the egg whites and yolk together. If you’re not confident then I recommend cracking your egg into a ramekin while the water is heating up, and then calmly dropping the egg in then.
We’re going to keep the water calm here, rather than stir it around. This simply means we can poach more than one egg at once, which is ideal for this recipe.
The eggs should take 2-3 minutes to poach. The best way to test to see if they’re ready is to use a large spoon to remove the egg from the water. If the egg is bouncy while maintaining its shape then it will be done. We’re after a soft yolk, but a hard egg white surrounding it.
Once your egg is ready, remove it from the water and place it on a piece of kitchen towel paper just for a minute to let it drain. Then you can place it on your avocado toast!
Here’s a really helpful video explaining the method better than I ever could…
Beyond poaching the perfect egg, this recipe is one that requires exactly the right level of ripeness from your avocado. Whereas slicing them might let you have something just a touch underripe, because we’re mashing them into something almost paste-like, we need to ensure that we have something soft but still on the right side of ripe.
While you’ll see from the nutrition information at the foot of this post that it does contain a good amount of fat, it’s all good fat that is healthy in moderation. If any of it does scare you then feel free to scale back the feta, or even only use egg whites (without the yolk).
Anyway, give this recipe a go and let me know what you think! I’d love to hear alternative takes on it. Enjoy!