Mashed Avocado Toast with Sautéed Shaved Asparagus & a poached egg + How to Poach an Egg

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I post my breakfasts on a daily basis on Instagram, and I love to eat poached eggs. But my poaching skills were not up the part. I tried wrapping the egg in plastic wrap and then poaching it. That didn’t work out for me. I tried the old fashion way, how I was taught in school (simmering water, splash of vinegar and swirling around the water hoping the egg will form nicely), but I would only get nice looking eggs some of the time. I wanted them picture perfect and sometimes it would work out on the first egg, and sometimes on the third or fourth… It made me dread poaching time. But then the lovely Jennifer from The Lemon Apron gave me a tip that would save me a lot of eggs. Just crack an egg on a fine mesh sieve with a bowl underneath to catch the watery part of the egg white. This tip has worked wonders for me. Thank you Jennifer! And since I often get questions on Instagram of how I poach my eggs, here is how I do it now.

Have a medium saucepan filled about halfway with water and a splash of vinegar. Let it come to a simmer. Once the water is simmering, crack an egg (at room temperature, the eggs need to be fresh) on a fine mesh sieve with a bowl underneath to catch the watery part of the egg white. Let it sit there for 30 seconds to about 1 minute.

Then carefully drop it on the simmering water. I only stir the water a bit once the egg has a nice shape, you don’t want to disturb the uncooked egg white otherwise it will separate too much from the egg yolk. Let it poach for about 2-3 minutes and then carefully remove it with a slotted spoon.

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This recipe is for 1 person.

Ingredients:

1 slice of toasted bread of your choice

1 small avocado

Juice of ½ a lime

Pink Himalayan salt

Black pepper

Chili flakes

4 asparagus

2 tablespoons of olive oil

2 cherry tomatoes, quartered

Garden cress

1 poached egg

 

Shave the asparagus using a vegetable peeler. Don’t worry if parts break. Place 2 tablespoons of olive oil in a pan over medium heat. Saute the asparagus with salt and pepper, for about 30 seconds. Set them aside. Then mash the avocado with the lime juice, salt, pepper and chili flakes.

To assemble the toast, add first the mashed avocado. Then the sauteed asparagus, cherry tomatoes and finally the poached egg. Top the egg with salt, chili flakes and garden cress.

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5 thoughts on “Mashed Avocado Toast with Sautéed Shaved Asparagus & a poached egg + How to Poach an Egg

  • January 26, 2016 at 4:36 pm
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    Your eggs are always stupendous! I get weak in the knees looking at the glorious photos you take of the finished product. And what a shame to go through a few eggs before you find a worthy one to snap. I’m so glad that I was able to pass on a little trick that has streamlined your egg world, even a little bit 🙂 Luv Jen

    Reply
    • January 26, 2016 at 5:59 pm
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      Thank you Jen! But honestly best tip ever! One less thing to worry about when cooking 🙂 Have a lovely day! <3

      Reply
  • January 27, 2016 at 1:13 pm
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    Oh my that looks like such an epic breakfast! I’m not a hero in poaching eggs (yet), so this post definitely helps!

    Reply
    • January 28, 2016 at 8:37 am
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      Thank you! I really hope it helps. It is the best tip I have ever gotten 🙂

      Reply
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