Poached Egg on Avocado Toast
Poached eggs are my favorite of all eggs. And while I have a few fancy contraptions for making them, I prefer to place them in some swirling water with a touch of white vinegar, and they come out just fine every time. I've come across a variety of different cooking methods--some turn the water off and cover the eggs for five minutes, others turn the flame down to a simmer--but I cook mine uncovered at a medium boil for 2 to 3 minutes. I like a buttered English muffin with a poached egg, here I've used a slice of health bread (Eli's or Bread Alone are my two favorites) with smashed avocado, and Stephan's new favorite is served atop toast with a schmear, smoked salmon and scallions. They're all delicious options.
Ingredients
Egg(s)
Pot of boiling water
2 teaspoons white vinegar (or, do as some French do and use white wine)
Toast of choice
Olive oil for "buttering" bread (or butter, if you prefer)
1/2 an avocado per 1 slice of bread
Chives or other herb of choice
Salt and freshly ground pepper
Preparation
Boil water, add vinegar and turn down to a medium boil.
Break egg into a small bowl (if making more than one egg, use separate bowls for each).
Stir water in one direction until it spins and immediately (and carefully) drop in egg(s). (This will prevent the egg from feathering.) Set timer for 2 1/2 minutes.
While egg is cooking, toast bread.
After 2 1/2 minutes, removed egg with slotted spoon and check to see if the white of the egg is fully cooked. If not, place back in the water for another 30 seconds.
Remove egg(s) when done and place on a towel to absorb water.
Drizzle olive oil on toast and spread evenly.
Smash avocado on toast, sprinkle with salt and herbs and top with egg.
Add freshly ground pepper and enjoy.
