SIMPLE POACHED EGG AND AVOCADO TOAST
This Simple Poached Egg and Avocado Toast recipe is so simple and so delicious! Real, healthy food never tasted so good. YUM!
Provided by Pinch of Yum
Categories Breakfast
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
- While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.
Nutrition Facts : Calories 539 calories, Sugar 12.2 g, Sodium 470.9 mg, Fat 32.9 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 10.1 g, Protein 24.6 g, Cholesterol 329.4 mg
BRUNCH ESSENTIALS: POACHED EGGS AND TOAST
This is not a breakfast item... I serve this to my guests as a brunch item; typically, out on the porch on a nice Spring day. This dish is relatively easy to assemble, and the combination of the goat's cheese with the olive oil, and Kalamata olives, just provides the perfect accompaniment to a beautiful Spring day. Keep the...
Provided by Andy Anderson !
Categories Eggs
Time 15m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Place some water into a small saucepan, and heat up to a low simmer.
- 4. Place the sliced baguette in a toaster, and toast light brown.
- 5. Place a rack on the top rack and turn on the broiler.
- 6. Brush both sides with some olive oil, and place onto a baking sheet.
- 7. Add the slice of tomato.
- 8. Add the goat's cheese, and sprinkle with a bit more olive oil.
- 9. Add some freshly ground black pepper.
- 10. Place under the broiler, and broil until the cheese is bubbly and beginning to brown, about 1 - 2 minutes.
- 11. Remove from the oven, and reserve.
- 12. Crack the egg into a small bowl, and add to the lightly simmering water.
- 13. Cook until the white sets, and the yolk is still nice and runny, about 3 - 4 minutes.
- 14. Place the toast on a serving plate.
- 15. Add the poached egg, and break open.
- 16. Add the olives, and a dash of paprika.
- 17. PLATE/PRESENT
- 18. Serve while still warm, with a nice glass of chardonnay. Enjoy.
- 19. Keep the faith, and keep cooking.
CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY
Here's what you need: bread, butter, egg, shredded cheese, salt, pepper
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 toast
Number Of Ingredients 6
Steps:
- With a spoon, press down on the center of the bread to form a pocket.
- Line the edges of the bread with butter, and crack an egg into the pocket.
- Line the edges of the bread with shredded cheese.
- Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
POACHED EGGS ON TOAST
I love poached eggs on toast, but never knew quite how to make them till I found these easy instructions in my 1979 Pillsbury Cookbook, a cookbook which I've had for many years.
Provided by Cindi M Bauer
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
- 2. Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
- 3. To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
- 4. Break eggs into 2 separate custard dishes.
- 5. When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
- 6. Cover the pan or skillet, and cook over low heat for 3 minutes.
- 7. Remove poached eggs with a slotted spoon or pancake turner.
- 8. Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.
20 BEST WAYS TO COOK POACHED EGGS
Try these poached egg recipes for breakfasts that can't be topped! From eggs Benedict to soup to bowls, these healthy, easy dishes are sure to please.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a poached egg dish in 30 minutes or less!
Nutrition Facts :
BAKED BEANS ON TOAST WITH PANCETTA & POACHED EGGS
Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.
- Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.
- Toast the bread, then top with the beans, eggs and pancetta, if you like.
Nutrition Facts : Calories 439 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 0.91 milligram of sodium
POACHED EGGS ON AVOCADO & FETA TOAST
Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!
Provided by Jamie Cullum
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 7
Steps:
- Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
- Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
- Pile the avocado and feta on the toast, then put a poached egg on top of each.
Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
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