Monday, 10 October 2011

poached eggs dreamer-style

As I sit here devouring the last of my mouth-watering Haigh's birthday chocolates, I feel inspired to make my post for this evening one for the food lovers out there. On Sunday morning I enjoyed treating my husband to a homemade breakfast. I'm no expert when it comes to poaching eggs but my love for them is spurring me on to perfect this method of cooking eggs. Here is my recipe for poached eggs on sourdough with smashed avocado, Persian feta, balsamic roasted tomatoes and spring onion. Or, as I like to call it, poached eggs dreamer-style.

poached eggs dreamer-style
what I used:
4 organic eggs
4 slices of Irrewarra sourdough bread
6 cherry tomatoes (I think they look nicer when they are still on the vine!)
1 avocado
1 stalk spring onion
Lucero fig infused balsamic vinegar (bought on a food and wine tour of the Napa Valley)
South Cape Persian feta
lemon juice (from lemons freshly picked from the garden!)
olive oil
salt and pepper
Juicy Isle organic apple and blackcurrant juice

1. Preparation is the key! Set your oven to 180 degrees Celsius and put a saucepan of water on to boil.
2. Place tomatoes in a baking dish, season with salt and pepper and drizzle with olive oil and balsamic vinegar. Put them in the oven and roast for about 15 minutes or until nicely softened.
3. To make the smashed avocado, roughly chop the avocado and mash in a bowl with a fork. Season with salt and pepper and a small squeeze of lemon juice.
4. When the water has reached a light boil add a small drizzle of vinegar (I find that if the water is vigorously bubbling it breaks up the egg). One at a time, break eggs into a mug and then use the mug to pour the egg into the water just above the water level. If you drop the eggs into the water with enough momentum to make them roll when they hit the water they will form a nice round shape as they cook. For runny yolks, they will only need a couple of minutes.
5. Slice some freshly baked sourdough and toast. If your toaster only holds two pieces at a time, you can pop the cooked toast into the oven with the tomatoes while you toast the next two slices.
6. Peel and slice some fresh spring onion to taste (I use about half a stalk per person and like to chop on a diagonal).

7. To assemble, first spread smashed avocado onto the toast. Then add poached eggs, followed by crumbled Persian feta and topped with spring onion. Place tomatoes on the side and season dish with salt and pepper to taste. You can also drizzle some more of the olive oil and balsamic around the plate. We had our breaky with a chilled glass of apple and blackcurrant juice this morning. Just delicious!
serves 2

The Dreamer x
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