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.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Green Spring Salad with Salmon and a Rhubarb-Miso dressing

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Time for a super healthy recipe again. I love a good hearty salad for dinner. A few weeks ago, I got some rhubarb for the first time this year, I used part of it to make my Rhubarb, goat cheese & thyme tart and I saved 2 stalks to make the dressing for this salad. I wanted to make a rhubarb dressing but had no plans to add miso to it. But when I made the dressing it was missing something. I checked what I had in the house and decided to add some miso to it, since I love the combination of miso and salmon. And miso turned out to be what was missing in the dressing. I really liked the end result. And because it is spring, it’s nice to add a pop of color to a salad with some edible flowers.

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This recipe serves 3.

Ingredients:

For the Salad:

½ cup of amaranth

2 avocados, thinly sliced

300gr Salmon fillet, without the skin

1 bunch of asparagus

1 cup of edamame

3 handfuls of lamb’s lettuce (called here veldsla)

3 poached eggs

Lemon pepper

Salt

Olive oil

For the dressing:

2 rhubarb stalks, sliced & then boiled for 5 minutes

½ cup of apple cider vinegar

½ cup of extra virgin olive oil

4 tablespoons of agave syrup or honey

2 teaspoons of Miso paste, I used red miso

Salt to taste

For decoration:

Pansies

Micro watercress

 

First cook the amaranth, boil it for 15 minutes and then drain it with a very fine mesh strainer. Set aside

To make the dressing, boil the sliced rhubarb for 5 minutes. Drain it, and then blend it with the rest of the ingredients except for the salt. The miso paste is already quite salty so taste first. Set aside.

Cook the edamame as instructed on the package. I get mine frozen and still in the pod, and I just put it in the microwave for 2 to 3 minutes.

To prepare the asparagus, I prefer to buy the small, thin ones because they don’t need any preparation except for washing them and they cook faster. If you get the big asparagus, just snap off the woody ends.  Over medium-high heat, add a bit of olive oil to a pan. Add the asparagus, salt and lemon pepper. Sauté the asparagus for a couple of minutes until they are crisp and tender. Set aside

To prepare the salmon, slice the fillet into 9 pieces. Season them with lemon pepper and salt. Over medium heat, add 2 tablespoons of olive oil to a pan. Add the salmon and pan-fry it for about 2 minutes on each side.  Set aside.

To poach the eggs, fill a pot with boiling water. Add a pinch of salt and a splash of white vinegar, and bring it to a boil. I like to poach one egg at a time.  Crack an egg into a glass or cup. Use a spoon or spatula to stir the boiling water into one direction to form a whirlpool. Carefully drop the egg in the middle of the whirlpool. Let it poach for 3 minutes and then remove it with a slotted spoon. Set aside and repeat for the remaining eggs.

To plate the salad, first arrange some of the avocado slices, lamb’s lettuce and edamame on each plate, then add some of the asparagus and sprinkle some of the amaranth. Then place 3 pieces of salmon in the middle and place the poached egg on top. Finish off with some micro watercress and flowers. I like to serve the dressing on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.