Herb-Infused Poached Eggs with Avocado Toast is a fresh twist on the classic breakfast staple. It's a delightful blend of creamy avocado, perfectly poached eggs, and aromatic herbs that brings a touch of gourmet to your morning routine. This recipe is simple yet satisfying, perfect for a leisurely weekend brunch or a quick weekday treat.
Eggs: The star of the dish, poached to perfection, bringing a silky texture that pairs wonderfully with avocado.
White vinegar: Helps the egg whites firm up quickly, ensuring a neat poach every time.
Sourdough bread: Provides a tangy, crunchy base that complements the creamy toppings.
Avocado: Mashed into a creamy spread and seasoned with herbs for a flavorful base.
Fresh dill and chives: Add a refreshing, slightly oniony flavor that brightens the dish.
Butter: Enhances the richness and flavor of the toasted sourdough.
Salt and pepper: Essential seasonings that enhance every component of this dish.
Lemon wedge: A squeeze of lemon juice adds a hint of acidity, balancing the richness of the avocado and eggs.
This dish pairs perfectly with a light arugula salad dressed with olive oil and lemon. For a fuller meal, serve with a side of smoked salmon or a handful of cherry tomatoes for added freshness.
Start by filling a medium saucepan with about 3 inches of water and add the white vinegar. Bring this to a gentle simmer over medium heat. While the water is heating, crack each egg into a small bowl, taking care not to break the yolk. This makes it easier to slide the eggs into the simmering water.
Once your water is simmering, take a spoon and create a gentle whirlpool in the center. This motion will help the egg white wrap around the yolk for a neat poach. Gently slide each egg into the center of the whirlpool and let them poach for about 3 to 4 minutes. You’ll know they’re done when the whites are set, but the yolks are still deliciously runny.
While the eggs are cooking, pop your sourdough bread into the toaster and let it toast to a golden brown. Meanwhile, in a bowl, mash the avocado and mix in the chopped dill, chives, and a pinch of salt and pepper. This herb-infused avocado mixture is going to be the perfect creamy base for your toast.
Once the toast is ready, spread a thin layer of butter on each slice, then generously layer with the avocado mixture. By now, your eggs should be ready. Use a slotted spoon to carefully lift them out of the water, letting any excess water drip off, and place them gently on top of your avocado-topped toast.
Finish the dish with a squeeze of lemon juice and, if you like, a sprinkle of additional herbs. And there you have it — a simple yet sophisticated breakfast ready to enjoy!
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