POACHED EGGS WITH SMASHED AVOCADO & TOMATOES
Keep yourself full until lunchtime with this healthy breakfast boost. Delicious avocado serves as a butter alternative and goes well with a runny poached egg
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
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
POACHED EGGS & AVOCADO TOASTS
These take poached eggs to a new level :) Use thick slices of a wholegrain bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner :) The cooking time is for bringing the water to a simmer and poaching the eggs. If you are short of time or don't have lemon or lime juice just mash half an avocado straight onto each slice of toast, sprinkle with salt & pepper and follow rest of recipe.
Provided by Jen T
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
AVOCADO AND POACHED EGG TOAST
Steps:
- Toast your whole-wheat bread until lightly browned but still slightly soft. A really crunchy toast will be hard to eat with the toppings.
- Mash your avocado, leaving it as chunky as you like. Sprinkle a little salt onto the avocado.
- Poach your egg, or use a fried egg, whatever you prefer.
- Spread the avocado over the toast. Top it with your egg. Sprinkle a little hot sauce on top if you like and another sprinkle of salt! Dig in and enjoy.
- Recipe can easily be doubled or tripled but is best done single serve, this way the toast stays crispy, the avocados stay green, and the eggs perfectly poached.
Nutrition Facts : Calories 630 kcal, Carbohydrate 40 g, Cholesterol 186 mg, Fiber 21 g, Protein 15 g, SaturatedFat 8 g, Sodium 409 mg, Sugar 4 g, Fat 50 g, ServingSize 1 toast (1 serving), UnsaturatedFat 0 g
POACHED EGG AVOCADO SURPRISE
I just made this up one morning. Poached eggs on toast is a comfort food for me and I just added a little twist on it.
Provided by SweetySJD
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast the bread.
- Put the avocado on the toast and sprinkle with feta cheese. Set aside.
- Now for the poached egg, I do it the old fashioned way like my mom taught me. Fill a small pot with water about 3/4 full. Bring the water to a boil.
- Meanwhile, crack the egg into a small bowl.
- When the water is boiling, turn down the burner slightly, get a spoon and stir the water fast, making a "whirlpool". Drop the egg into the center and let it finish swirling. Leave it in there a couple minutes until it's the consistancy you prefer. I like my yolks runny.
- Take the egg out with a slotted spoon and jiggle to drain as much water as possible.
- Plop the egg on top of the avocado and feta and sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 287.5, Fat 18.5, SaturatedFat 6.9, Cholesterol 189, Sodium 515.1, Carbohydrate 17.3, Fiber 5.3, Sugar 3.2, Protein 14.2
POACHED EGGS WITH CHIPOTLE DRESSING AND AVOCADO RELISH AND ANDOUILLE HOLLANDAISE
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 38
Steps:
- In a deep saucepan (at least 6 to 8 inches deep), bring water, vinegar and salt to a gentle simmer. Crack 1 egg and drop it into the water right above where the bubbles are coming up. Then, using a chopstick, try to swirl the water around the egg to help shape it. Drop another egg in, always onto the bubbles. Try not to do more than 4 eggs at the same time. Poach for 3 to 5 minutes, or until cooked to desired doneness of poached eggs. Remove carefully with a slotted spoon to a clean towel to soak up the excess water.
- To serve, top each poached egg with a ring of Avocado Relish and pour Andouille Hollandaise around egg.
- Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon. Toss with some of the Chipotle Dressing, and season, to taste, with salt and pepper. Set aside for serving with the poached eggs.
- Place the first 7 ingredients in a blender and blend on high for 1 minute. With the blender running, slowly drizzle in oil, and blend until emulsified. Reserve until needed.
- In a medium saute pan over medium heat, add 2 ounces butter. Add shallots and cook for 2 minutes. Add seasonings and cook for 2 more minutes. Add sausage and cook for 3 to 5 minutes or until golden brown; drain any fat and set aside.
- In a small saucepan, combine peppercorns, bay leaf, wine, vermouth, and vinegar and reduce over high heat until 1/4 cup remains. Strain mixture through a fine strainer into a medium-sized stainless steel bowl. Add egg yolks to bowl and place over a warm water bath; beat mixture until thick and mixture holds a ribbon for 7 seconds. Turn heat off and slowly whisk in the remaining butter. Add sausage mixture, and season, to taste, with the lemon juice, hot sauce, Worcestershire, salt, and pepper.
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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