First off, I do apologise but it is Monday morning and I couldn't manage to come up with a more succinct or creative name for this! I considered calling it "Smashed Avocado Brunch" but the number of things I put with smashed avocado is pretty large, and I may have other variations on here in the coming weeks, so I didn't want to make it a nightmare for you to find which one you want (or me)!! This is so easy as all the ingredients are basically store bought and require little or no alteration. The only irritant is getting all the components together without over or under cooking anything, particularly the poached eggs. It's light but filling and hugely tasty. So much so that even my husband, who always asks "is there more' or 'where's the rest of the bacon' or 'is this it', just says thank you and dives right in... ultimate seal of approval!! Ingredients For 2 servings.... 4 Slices Sourdough Bread 1 Avocado 6 Back Bacon Rashers 2 Tablespoons tomato puree 1/2 tsp cumin 1/2 tsp Ras El Hanout (A spice blend) 4 Eggs Spring Onion and Coriander to garnish (optional) Method
Now you have all of your components ready. Turn on your bacon and put on your toast. While you are waiting for your toast start your poached eggs. I add a pinch of salt and vinegar to the water. Some people say to swirl the water for poached eggs, this method has never worked for me.... I end up with octopus eggs!! I set my timer for 4mins 30secs and then wait for it to get to 4 minutes, then I drop in my first egg. Get the egg as close to the water as possible and open it gradually so it gently drops in, if you're careful it won't splash and you won't get burned. I then add the next 3 eggs at 30 second intervals. When they are all in get a bowl of water and put ice in it and get ready with a spoon. By now your eggs should almost be done, you want to keep an eye on your time as this is the difference between yummy runny yolks and dry nasty yolks. When the timer goes off get your first egg out and plop it in the ice water, then set your times for 1 minute 20 (this process will have taken 10 secs so 1 min 30 will give you a hard egg). Take the rest of the eggs out at 1minute, 30 secs and 0 secs. I put my eggs round in a clockwise direction so I know what order to remove them in. However you do it, a 4 minute egg is what you are looking for, beware of the time it takes to put them in and take them out, I start trying to get them out before 4 minutes so that they're on the runnier side. The cold water stops the cook which you also want as leaving them on a plate can cause the yolks to harden also. Once all of the eggs have all been submerged in water you can drain the water off. Then heat your tomato sauce. Note that I don't add salt, I like to avoid over salting where possible and because this recipe has bacon there is enough salt for me. However if you like to salt I suggest pro fusion Himalayan Rose salt.
Cut open those lovely golden yolks and enjoy. Don't worry if it takes you a couple of tries to get everything together, you may get the odd cold brunch, but it's so worth it (hot or cold). I hope you enjoy, Kate xx
0 Comments
Leave a Reply. |
AuthorKatie Pugh - Wife, Mother, Product Manager, Aspiring Chef, Overachiever Archives
June 2017
Categories |