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- Dish type
Jazz up your poached eggs on toast by adding some mashed avocado and sauteed sweet cherry tomatoes. Add some crispy bacon or prosciutto on the side, if you like.
6 people made this
- 1 tablespoon olive oil
- 1/4 onion, finely diced
- 1 clove garlic, crushed
- 200g cherry tomatoes
- 2 teaspoons balsamic vinegar
- 2 tablespoons finely sliced fresh basil
- salt and pepper
- 4 eggs
- 1 avocado
- 1 tablespoon lemon juice
- 2 thick slices rye sourdough bread, toasted
- baby basil leaves, to serve
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Heat oil in a saucepan over medium-high heat. Add the onion and garlic; cook, stirring, for 3 minutes or until softened. Add the tomatoes and cook, stirring, for 1 minute. Add the vinegar. Reduce heat to low and simmer, uncovered, for 2 minutes or until tomatoes soften slightly. Stir in the sliced basil. Season with salt and pepper.
- Meanwhile, half-fill a large shallow frying pan with water. Bring to the boil over medium-high heat. Break one of the eggs into a cup, then slide into pan. Repeat with the remaining eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat. Stand for 2-3 minutes or until eggs are cooked as desired. Remove the egg with a slotted spoon and drain on kitchen roll.
- Roughly mash the avocado and lemon juice in a small bowl. Season with salt and pepper. Place one piece toasted bread on each serving plate. Spread toast with avocado. Place eggs on avocado. Top with baby basil leaves. Serve with sauteed tomatoes on the side.
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- 4 pieces good-quality bread
- 2 ripe avocadoes
- Juice from 1/2 a lemon
- 4 eggs
- Flaky sea salt and freshly-ground pepper, to taste
- 1 Pinch of red pepper flakes
Step 1: Toast 4 pieces of bread until your desired level of doneness. For the best results, use a delicious crusty bread, like sourdough or a whole grain loaf.
Step 2: Working carefully, cut 2 avocados in half and remove pit. Peel skin off avocadoes and cut into thin slices.
Step 3: Arrange your avocado slices on 4 pieces of toasted bread in an even layer.
Step 4: Squeeze the juice from 1/2 a lemon evenly on the avocado toasts. Season with salt and pepper.
Step 5: Cook 4 eggs in your desired method. We love a poached egg with a runny yolk, but fried eggs, scrambled eggs and even hard-boiled eggs can make a great avocado toast topping.
- 1 teaspoon butter
- 2 eggs
- 2 slices multigrain bread
- 1 ripe avocado, pitted, peeled
- 1 teaspoon lemon juice, or to taste
- 1 pinch cayenne pepper
- sea salt to taste
- ground black pepper to taste
Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
Mash avocado in a bowl stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.
Get The Tools
Over the years we have tried every method to poach eggs including individually wrapping each egg in plastic wrap. I do not have a favourite method. Actually I prefer to let my husband poach the eggs so I can’t get in trouble for over cooking them. I think you just need to figure out what works in your kitchen and go with that. For this recipe I used egg poaching rings in a frying pan.
POACHED EGG TIPS – Lightly brush egg poaching rings with oil so they come out easily. Use a slotted spoon to remove them from the water and rest them on a dry dishcloth to absorb some of the water before transferring them to the toast.
Breakfast Salad with Poached Egg and Avocado Toast
3. In a large skillet with 2-inch-high sides, add water to fill halfway, plus vinegar heat to a boil. Carefully crack eggs, 1 at a time, into a small cup. Slowly slide eggs into the water while slightly immersing the cup in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.
4. Toast bread cut each slice into 4 pieces and spread with avocado mixture. In a large bowl, toss greens, asparagus, vinaigrette and bacon divide onto 4 plates. Top salads with poached eggs, tomatoes and cheese sprinkle with remaining 1/4 teaspoon pepper. Garnish salads with fried onions and chives, if desired serve with Avocado Toast.
Approximate nutritional values per serving:
464 Calories, 32g Fat (8g Saturated), 212mg Cholesterol, 776mg Sodium,
30g Carbohydrates, 10g Fiber, 4g Sugars, 2g Added Sugars, 19g Protein
Avocado, peas and feta on toast with poached eggs
120g frozen petits pois or peas
1 ripe avocado
juice from half a lime
sea salt and freshly ground black pepper
80g feta cheese, crumbled
1 tsp fresh mint, finely chopped
4 thin slices of rye sourdough, toasted
4 fresh eggs
1 dsp white wine vinegar
pea shoots to garnish
Recipe and photograph – Dr Joan Ransley
Peas are a good source of dietary fibre and some complex carbohydrates which gut microbes thrive on. Avocados also provide dietary fibre and a rich mix of micronutrients needed for health. Sourdough bread is made using a long fermentation method which helps breakdown gluten and some of the carbohydrates to make it more digestible. If you are sensitive to the FODMAPs in pulses and avocados just spread a small amount on the toast and see how you get on or, try the alternative below.
Place the frozen peas in pan and cook in a little boiling water for five minutes. Drain and leave to cool.
Cut the avocado in half, remove the stone and scrape out the flesh taking care to extract the thin, very green layer next to the skin. Place the avocado, peas and half the lime juice in the bowl of a food processor and blitz for 30 seconds. The mixture does not have to be completely smooth.
Add the crumbled feta cheese and chopped mint to the bowl of the food processor. Pulse the mixture until well mixed. Season to taste and add more lime juice if needed.
Spread each slice of toast with a generous amount of pea, avocado and feta mixture. Arrange on a plate, top with a poached egg and garnish the dish with pea shoots.
Cooks tip – How to a poach egg
Fill a large shallow pan with water, bring to the boil and add the vinegar. Lower the heat so the water is just simmering.
Crack each of the four eggs into a saucer and lower the eggs into the simmering water one by one.
Cover the pan with a lid and leave for three minutes.
Remove the lid and check to see if the whites are set. Otherwise cook for a little longer. Lift the eggs out of the pan with a slotted spoon and drain on kitchen paper before placing on the top of pea and avocado toast.
Gluten free bread can be substituted for sourdough.
Grill tomatoes with crumbled feta cheese and chopped basil if you are following the Low FODMAP diet.
While many folks love the baked egg-in-an-avocado, I personally would rather either have eggs with avocado slices, or just figure out a way to maintain the original texture of an avocado with an egg inside it. After doing a little experimenting, failing, and finally succeeding in the kitchen, I realized that I would just go back to the basics to get what I wanted out of an egg-in-an-avocado—simply poach an egg, and put it in an avocado.
Eating healthy should still be delicious.
I love poached eggs on toast, in tomatoes, on a crab cake, you name it. They’re simply delicious and gorgeous! We’ll talk about technique a little later, but first, let’s talk taste and texture. I was a little nervous about combining two creamy, soft ingredients but was pleasantly surprised when I took a bite of the finished dish. The two textures combine really well together, and taste wonderful, especially when you sprinkle a little salt and pepper on top and drizzle with some hot sauce.
First, you need to know how to poach an egg to perfection. If you don&apost already know how, learn egg-poaching tips from a pro.
Step 1: Bring 2-3 inches of water to a simmer in a saucepan.rack an egg in a small bowl, then pour thatgg into a sieve and get rid of the excess egg whites. Return the egg back to the original bowl.
Let’s get started
- 4 pcs Eggs (Ultra-fresh)
- 4 slices Bread
- 2 pcs Avocado
- 1 pcs Spring onions (Preferably the ones with a large bulb, if not use two)
- 6 pcs Cherry Tomatoes
- ½ pcs Lime
- 4 pcs Cilantro stems (Use only the leaves)
- Espelette Pepper (or fresh chili if you prefer)
- White vinegar
How to do it?
Crack the eggs and pour each of them in an individual glass.
Add a tsp of vinegar to the egg and slowly move the glass around to surround the egg with the vinegar.
Cover the glass with plastic and leave in the fridge for 15 minutes.
Peel and remove the pit of the avocados and add them to a small bowl.
Squeeze the juice of the lime over the avocados rapidly in order to avoid it turning brown.
Crush the avocado using a fork. It does not need to be completely smooth. it is even better with a bit of texture.
Chop the white part of the onion and the cilantro leaves finely and cut the tomatoes in small pieces. Add them to the avocado mixture.
Add salt, pepper and espelette pepper to taste. You can replace the espelette pepper with some fresh chili if you have it.
Toast the bread in a toaster or under the grill in the oven.
To poach the eggs:
Put a lot of water to boil in a big saucepan together with ½ glass of vinegar.
Bring the glasses with the eggs close to the boiling water and let them slide, one by one, quickly into the water. Stir slowly the top of the water with a skimmer to create a slight movement in the water.
Let the eggs simme r for 3 minutes while you prepare a small bowl with ice and water. It is important to only simmer, if you boil them strongly like for potatoes, then your eggs will be overcooked.
Remove the eggs using a skimmer, and add them into the ice-cold water for a short while to stop the cooking of the eggs.
Dry the eggs with kitchen paper and cut off what does not look nice around the eggs.
Avocado Toast with Poached Egg
Avocado Toast with Poached Egg is a good idea for a breakfast. It is simple, easy to prepare, and delicious. You can pair it with any side of your choice, or chow it down like that. Some of my kids do not like to eat avocado, but with a twist to it, they were able to eat it. If you’re like them you can drizzle a little bit of honey into your Avocado mash, this works with them and they later on used to it without adding honey to it. Crushed pineapple also worked, so if you’re looking for an additional ingredient that would make you eat more avocados here you have it.
- 2 Eggs
- 1 Tablespoon Distilled White Vinegar (optional)
- 2 Slice Bread (your choice)
- 1 Avocado
- 1 Tbsp Butter
- 1 Tablespoon Lemon juice
- Fresh herb (for garnish)
- 1 Tablespoon small diced red onion
- Salt and Pepper to taste
- Sriracha sauce (optional)
Preheat the oven to 400 degrees F. You can also use a toaster.
Fill a small pot/skillet with enough water and bring to a boil, add distilled white vinegar (if you're using it), while the water is boiling, crack each egg into small bowls. When water gets to a boiling point and still boiling turn off the heat and gently drop an egg at a time and cover with a lid, leave for about 5 minutes to poach.
While waiting for the eggs, get the toasted bread out if they're done. In a bowl, add avocado and mash with a fork, add lemon juice, onion, salt, and pepper and mix all together. Feel free to use any other ingredients you like in your avocado mash. Spread the avocado on the toasted bread (one side).
By this time the eggs would've been done, bring them out and dry on paper towels lined on a plate, and place on the toasted bread with avocado mixture.
Sprinkle a pinch of salt and pepper. I wanted a little heat I drizzled some sriracha sauce on top.
Serve and enjoy! I added some sauteed tomatoes on the side.
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Smashed Avocado on Toast
That is an impressively orange egg yolk. Even the really orange free range eggs tend not to be quite that orange.
pretty sure that chicken exclusively ate carrots
I get eggs from my friend who raises chickens at her house and some of their yolks are that color. Freaked me out a little at first, but they're delicious so I've gotten used to it. They look even more orange when I cook them over-easy like this, for some reason.
I've noticed that the yolks in the states are much yellower than the ones I've seen in Europe. Is there a taste difference? Does orange taste better?
I thought it was mixed with some hot sauce.
Yeah these are crazy orange. I get eggs from my aunt who's a farmer and even those are never this orange
The only time I have ever seen a yolk consistently like that were from when I lived in Australia.
The best cheap eggs I've ever had and I've never had anything close to that since I've been back in the states besides what you find at farmers markets
Chop avocado in half, lemon into quarters, cherry tomatoes into quarters and slice red onions
Dice feta, parsley and dill
Smash the avocado until mushy consistency
Add lemon juice, cherry tomatoes, red onion, feta, parsley and dill to the avocado mixture