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

IMG_7381

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.

IMG_8785

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.

Genius Gluten Free Bread

IMG_9759

Yesterday I got invited to a lunch at the botanical garden Hortus Botanicus in Amsterdam by Genius. Genius is a brand that produces gluten free food. It was created by Lucinda Bruce-Gardyne, whose son is gluten intolerant. She wanted to create bread without gluten that tasted as good as any sandwich bread. And she succeeded.

FullSizeRender (1)FullSizeRender

I like experimenting with different flours to create gluten free recipes. But this was the first time I tried gluten free bread and I was quite impressed. I first tried their triple seeded bread. The texture was soft like any sandwich bread, and the flavor was good as well.

FullSizeRender (2)

It was a very interesting lunch, learning of the challenges to make gluten free bread and how you need the right mixture of starches and fibers to create a bread that tastes, feels and looks like it has gluten.

The first picture was my breakfast today. Toasted Genius brown bread with goat cheese, avocado, a poached egg, chili flakes and Himalayan pink salt. And a slice of toasted Genius Fruit loaf with goat cheese, strawberries, blueberries and an edible flower.

In the Netherlands, you can find the Genius products at the bakery section of the Albert Heijn.

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

Lyonnaise Salad Crostini

salad

This is another take on the classic French salad. If you’ve never had a Lyonnaise salad, it is just a poached egg, bacon and frisee lettuce. The simple things are often the best. Instead of using poached eggs; I fried them, and I used quail eggs instead so they would fit into small toasts. I turned the bacon into crumbs, and made an onion-white wine vinaigrette. It works great for a dinner party and as a light lunch. I love frisee; I really enjoy the bite that it gives. I have a beet tartare recipe which also has it, and you can check it out by clicking here.

friseee

Summer seems to come and go here, some days it feels like summer and others like early autumn. Today is the latter one, rainy and a bit chilly.  Yesterday wasn’t very nice either, but we had a great lunch at the Pure Markt in the Amstel Park. We arrived starving and wanted to eat everything in sight! We went for some steamed buns, duck banh mi, a donut and a delicious pulled pork cheeseburger topped with fried onions. We left the market with very happy bellies.

pulled pork cheeseburger

Ingredients:

1 baguette, sliced and toasted

3 cups of frisee, washed and torn into pieces

12 quail eggs, or more depending on the amount of bread slices that you have

140gr smoked bacon slices

For the vinaigrette:

1 medium white onion, chopped

2 tablespoons of olive oil

1 shot of white wine

1 teaspoon of Dijon mustard

1/3 of a cup of white vinegar

1/3 of a cup of olive oil

1 tablespoon of honey

Salt

Pepper

 

Cook the bacon in a pan until crispy. Then place it in the food processor and pulse until you get crumbs. To get it a bit crunchier again, I spread it over a baking tray lined with parchment paper and baked it for about 10 minutes at 180C/350F. But you can skip this step.

Cook the onion with 2 tablespoons of olive oil over medium heat for about 5 minutes. Then add the white wine. Stir for a few seconds until the liquid evaporates a bit. Place the onions with the liquid in a jar, add the remaining ingredients for the vinaigrette. Cover with a lid and shake it until it emulsifies. Set aside.

Fry the quail eggs.

To plate up, place a bit of frisee on top of each toast. Then add the fried egg, spoon some of the vinaigrette and finish it by sprinkling some of the bacon crumbs.

 

 

Onion Soup French Toast

IMG_5474

One of the perks of being an adult is being able to eat whatever you want. I sometimes find myself craving breakfast dishes for dinner and this is an example of that. I love French toast and I had wanted to do a savory version of it for a while. French onion soup is something both Pieter and I always enjoy. So I thought why not combine them both in one dish? The result was delicious! Melted cheese, caramelized onions with a bit of booze, soft and buttery brioche, I mean what is not to love? We ended up eating the whole loaf of brioche by ourselves. Yup, it was good! I made each toast quite thick just so I could be able to stuff it with a lot of cheese. And you can also waffle it. I soaked the last remaining piece of stuffed bread in the egg batter, greased the waffle iron, and waffled this savory French toast.

IMG_5547

This recipe makes about 4 stuffed French toasts

Ingredients:

1 loaf of brioche, about 400grs

250gr Emmental or gruyere cheese, thinly sliced or shredded

For the onions:

7 medium white onions, thinly sliced

2 tablespoons of butter, plus extra for frying the french toast

5 sprigs of thyme, leaves only

Salt

Pepper

1 shot of port

1 shot of white wine

For the egg batter:

250ml of cream

3 cups of milk

3 eggs

Salt

 

Melt the butter in a large pan over medium heat. Add the sliced onions, thyme, salt and pepper. Cook for about 10 minutes, stirring from time to time. After the 10 minutes have passed and the onions are caramelized, add the port and white wine to deglaze the pan. Stir, so nothing is stuck to the bottom of the pan. Once the liquid has evaporated, turn the heat off and transfer the onions to a plate.

Slice the brioche loaf into thick slices of about 5 or 6cm. The slices need to be big in order to be able to hold the filling. Using a paring knife, cut through the top part of the crust of each slice to create a pocket.

IMG_5464

Stuff each slice with some of the caramelized onions and cheese. Then using your fingers, press together the opening of each toast to seal it and keep the stuffing from coming out while cooking.

In a large bowl, mix the egg batter with a whisk.

In a large pan, add about 2 tablespoons of butter and melt it over low heat.

Soak 2 of the stuffed pieces of bread in the egg batter. Then place them on the pan and cook for about 4 to 5 minutes on each side on low heat. Then repeat for the remaining pieces.

Serve right away.

And if you want, you can also waffle it! I hope you guys have a lovely start of the week!

IMG_5496