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
EASY POACHED EGGS
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 3 to 4
Number Of Ingredients 1
Steps:
- In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
- Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
- Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g
KALE, TOMATO & POACHED EGG ON TOAST
There's no tastier way to eat kale than smothered in a runny yolk and scattered with feta cheese. This veggie, low-calorie breakfast has it all!
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 9m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.
- Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
- Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.
Nutrition Facts : Calories 251 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
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.
POACHED EGGS AND WILD MUSHROOMS ON TOAST
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
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.
POACHED EGGS ON TOAST WITH RAMPS
When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
Provided by Bon Appétit Test Kitchen
Categories Egg Breakfast Brunch Poach Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cut dark-green leaves from ramps and slice crosswise 1" thick; slice bulbs and red stems crosswise 1/4" thick.
- Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5-8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
- Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
- Toast bread, brush with 2 tablespoons oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.
FRENCH TOAST
Crackling around the edges and crisp on the outsides with pudding-soft centers, these thin slices of French toast taste like bread pudding, and feel especially like dessert if you smother them with maple syrup, jam or other sweet toppings. The key is to fully soak the bread, then cook the slices gently, so the insides cook through without the outsides burning. If the bread starts to brown too quickly, turn down the heat. You can double, triple or quadruple the amounts below to make enough for friends. Serve them in batches straight from the pan, or keep warm in a 200-degree oven on a plate or baking sheet.
Provided by Genevieve Ko
Categories breakfast
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
- Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
- Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
- Enjoy hot, with more butter spread over the slices and with your favorite toppings.
POACHED EGG ON CREAMY MUSHROOM TOAST
Make and share this Poached Egg on Creamy Mushroom Toast recipe from Food.com.
Provided by Sageca
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Chop the mushrooms
- Heat the butter and oil in pan and add shallots and cook a few minutes; add mushrooms and sauté until they lose some of their juices.
- Stir in cream and cook a few minutes.
- Toast the bread slices and arrange on individual plates. Top with creamy mushrooms and the cheese slices on top.
- Put in the oven until the cheese has just melted.
- While they are in the oven, poach the eggs for 2 - 3 minutes, and lay them on top of the toasts, sprinkle with some freshly ground pepper and serve immediately.
Nutrition Facts : Calories 429.6, Fat 23.3, SaturatedFat 11.6, Cholesterol 234.4, Sodium 463.2, Carbohydrate 40.2, Fiber 1.9, Sugar 2.6, Protein 15.9
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- The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.
- (1) Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you do not want the eggs to stick together. NOTE: I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.
- (2) Working with the eggs, one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls. We are doing this for two reasons: So you will not break the yolk and it prevents adding bad eggs. Place all cups of eggs so that they are convenient to the stove.
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5/5 (1)Estimated Reading Time 2 minsServings 1
- Combine 1 1/2 inches water and vinegar in a wide medium sized saucepan and bring to a simmer.
- Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan. Place onto a piece of buttered toast then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!
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