Poached egg, along with pancakes and these three healthy breakfast ideas, is one of my all-time favorite breakfast recipes. In this article, we read about How to make poached eggs?
I love the texture and taste you get when you cook eggs this way!
When poaching is a gentle method, the eggs are “cooked” in hot but not boiling water. This is what makes the lost eggs, as some also call them, gently cooked in boiling water without their shells, so unique.
This preparation method requires a little skill. With the proper instructions and a few tips, you are guaranteed to succeed quickly, and your egg will be at least as great as in the best breakfast restaurant.
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Making a poached egg yourself is not that difficult
I think poached eggs give many dishes an exceptional and individual touch. Compared to the same plate, you would serve it with a boiled or fried egg.
In addition, poached eggs always create a “wow factor” and are therefore really perfect for impressing your friend or pretty much anyone you want to impress.
In this recipe, I’ll show you how to make your poached egg, and on toasted bread, with guacamole, it becomes a combination that I find difficult to beat. Avocado is just one of my favorite egg combinations, and it works great.
Guacamole is a perfect base for poached eggs.
Guacamole is a classic from Mexican cuisine. The combination of ripe, creamy avocado with the aroma of lime or lemon, shallots or onions, tomatoes, and coriander is simply brilliant.
To make the guacamole perfect, the key is to find a soft but not overripe avocado. Then it is ideal to be mashed together with the other ingredients with a fork.
Poached egg with guacamole
- Four eggs
- Two ripe avocados
- One shallot
- One jalapeno chili (or regular red)
- Four sprigs of coriander
- 3 – 4 cherry tomatoes
- One lime
- Salt pepper
- Good bread
- olive oil
- Halve the avocado before putting it and using a spoon to scrape the pulp out into a bowl.
- Cut the jalapeño (alternatively chili pepper), shallot, and cherry tomatoes into small pieces. Finely chop the coriander and add all the ingredients to the avocado in the bowl.
- Now season the ingredients for the guacamole with a good splash of lemon juice and a good pinch of salt and pepper, and then use a fork to crush and mix all the ingredients until your guacamole has the desired consistency.
- Put some olive oil in a pan (on medium heat) and briefly toast the bread slices in it until they turn slightly crispy brown.
- Bring about 1 – 1.5 liters of water to a boil in a large saucepan until bubbles appear, and then add a pinch of salt. Then reduce the heat a little so that the water no longer boils but boils.
- Now open an egg into a fine-mesh sieve and wait until the most liquid part of the egg white has drained through the sieve.
Then you stir the hot water with a wooden spoon in circular movements to create a small vortex in the middle. You then carefully drop the egg from the sieve into this. The egg should now quickly begin to stagnate in the strudel.
After approx 2:30 – 3:30 minutes (depending on the desired consistency), your poached egg is ready and can be carefully fished out with a wooden spoon.
It is best to put it briefly on kitchen paper and dab carefully.
- Brush the toasted bread generously with the guacamole and put the homemade poached egg on top.
If you like, you can add a little salt or, as I want, sprinkle black sesame on top as a topping.
- That was it! It’s that easy to cook your delicious poached egg yourself!
Also read: how to ripen avocados