Poached Eggs On Toast And More Recipes

POACHED EGGS & AVOCADO TOASTS

Poached Eggs & Avocado Toasts image

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

Ingredients

4 eggs
2 ripe avocados
2 teaspoons lemon juice (or juice of 1 lime)
4 slices thick bread
1 cup cheese (grated, edam, gruyere or whatever you have on hand)
salt & freshly ground black pepper
4 teaspoons butter (for spreading on toast)

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.

POACHED EGGS AND WILD MUSHROOMS ON TOAST

Poached Eggs and Wild Mushrooms on Toast image

It seems every chef and many home cooks have strong opinions about the best way to prep mushrooms. They might be scandalized to know that sometimes I rinse my mushrooms instead of cleaning them one by one with a towel. I just don't have the patience. So shoot me! And don't get me started on the idea that mushrooms are best when they're well browned and crispy. I like 'em tender and juicy, as in this recipe. I cook the mushrooms undisturbed in a covered skillet, a technique I learned from my friend Marcia Kiesel, who worked with me for many years at Food & Wine. It sounds bizarre, but it's genius. At first the mushrooms steam in their own liquid; then, as the moisture evaporates, they brown and crisp ever so slightly.

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, plus more for brushing
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound mixed wild mushrooms, such as stemmed and sliced shiitake, quartered cremini, and oyster mushrooms, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 cup distilled white vinegar
4 large eggs
4 (1/2-inch-thick) slices sourdough boule
3/4 cup torn fresh basil leaves

Steps:

In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.

NIF'S PERFECT POACHED EGG

Nif's Perfect Poached Egg image

Oh, the poached egg! There is nothing better than having a poached egg on toast or over a bed of spinach... mmmmm...... Enjoy!

Provided by Nif_H

Categories Breakfast

Time 10m

Yield 2 eggs, 1 serving(s)

Number Of Ingredients 3

Ingredients

2 eggs (organic or free-run is best because the colour of the yolk is beautiful)
water
1/4 teaspoon sea salt

Steps:

In a frying pan, heat enough water to cover the egg(s) to a low boil. Add salt.
Crack an egg into a small bowl. Quickly dip bowl into the water. Slide the raw egg into the water. Immediately slide the other egg into the water in the same fashion.
TURN OFF HEAT but leave on burner! Cover pan with lid - DO NOT UNCOVER and let sit for 4 to 6 minutes. You can uncover to check them, starting at 4 minutes. You'll know they're done if the white is not really jiggly.
Using a slotted spoon, gently place eggs on a tea towel. If you use scented detergents or fabric softeners on your towels, do not use them. Instead, slide egg(s) onto good quality paper towels, so the towel doesn't fall apart. Let sit for a few seconds to drain the water.
Place eggs on to toast, a slice of tomato, steamed spinach and/or a piece of low fat cheese.

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