Poached Eggs with Avocado Cream on Sourdough Bread
by chef Christina Christofi
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty:
Serves: 3-4
Ingredients
For the avocado cream:
- 2 ripe avocados
- 1 tbsp lemon juice
- salt
- pepper
For the poached eggs:
- 2 tbsp white vinegar
- salt
- 4 eggs
To serve:
- 4 slices of sourdough bread
- olive oil
- salt
- pepper
- ½ tsp red chilli pepper flakes
Preparation:
- To prepare the avocado cream:
- Using a fork, mash the avocados with the lemon juice, salt, and pepper, until you get a creamy texture.
- To prepare the poached eggs:
- Fill a pot 3/4 full with water and bring to a simmer (there should be small bubbles on the surface, without intense boiling).
- Add 2 tbsp of vinegar (this keeps the egg white from separating from the yolk).
- Crack each egg into a small bowl or cup to ensure that the yolk remains intact.
- Create a whirlpool by stirring the water with a spoon or whisk. This will help the egg white wrap around the yolk.
- Carefully slide the egg to the centre of the whirlpool.
- Cook for 3 minutes, making sure the yolk doesn’t break (it is important to maintain a simmer – the temperature of the pot shouldn’t rise).
- Using a skimmer, remove the egg from the water and let it sit on a paper towel to dry.
- To serve:
- Toast the sourdough bread slices in a toaster, until golden brown.
- Spread the avocado cream on the slices of bread.
- Place the poached eggs on top, one on each slice.
- Drizzle with olive oil and sprinkle with salt, pepper and - if you like - some red pepper flakes.