Grits With A Poached Egg And Avocado Food

POACHED EGGS & AVOCADO TOASTS

Steps:

• Poach eggs using your favourite method.
• Meanwhile cut the avocados in half and remove the stones.
• Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
• Mash roughly using a fork.
• Toast the bread and spread with butter.
• Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
• Sprinkle over the grated cheese and serve immediately.
• These are also nice with either fresh or grilled tomato halves on the side.

CRAWFISH AND GRITS WITH POACHED EGGS

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined.
• Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes.
• Serve the crawfish over grits with a poached egg. Garnish with green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
• Heat the oven to 350 degrees F.
• Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour.
• Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary.
• Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt.
• Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs.

POACHED EGGS WITH SMASHED AVOCADO & TOMATOES

Steps:

• Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
• Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.

POACHED EGG OVER GRITS

Steps:

• Fill a high-sided skillet or a wide saucepan with 3 inches of water. Bring to a boil over high heat. Stir in vinegar. Break egg into a small shallow bowl or cup. Reduce heat to a high simmer. Lower the bowl with egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon to keep egg white together, if needed. Simmer until yolk is just set, about 4 minutes.
• Remove poached egg with a slotted spoon, and drain it quickly on a paper towel. Place egg over Creamy Calcium Grits. Season with salt and pepper, and serve immediately.

AVOCADO TOAST WITH POACHED EGGS & PROSCIUTTO

Steps:

• 1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness.
• 2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper.
• 3. Smear toast with avocado, and top with lettuce, tomatoes, prosciutto and the poached egg. Top with sea salt and freshly cracked black pepper and serve immediately.
• 4. ENJOY!