Original and Practical Recipes. Inexpensive, Quick and Healthy.

Saturday, April 14, 2012

Poached Eggs with Avocado, Tomato, Bacon and Goat Cheese

Happy Saturday everyone!  The peapod man just delivered this week's groceries and I made this delicious breakfast!  This meal was inspired by a breakfast sandwich that was served at the Butcher and the Burger Yelp event I recently attended.  I highly recommend checking out the Butcher and the Burger if you are in Chicago - it's on Armitage.

I must say that I had never thought of combining goat cheese and avocado until I discovered it at Butcher and the Burger.  It is definitely worth trying - I love the creamy texture.  

You will need (per person):
2 Eggs
2 Tablespoons Vinegar
Sliced Avocado
Sliced Tomato
an English Muffin
Goat Cheese (or any cheese)
Bacon (I used Turkey Bacon)

Step 1:
Cook the bacon until crisp.

Step 2:
Poach the eggs.  Add 2 inches of water to a frying pan, add 2 tablespoons vinegar and bring to a slow boil.  Then crack an egg into a small bowl - make sure the yolk is not broken otherwise this will not work.  Once the water has boiled, lower the egg gently into the water.  If the egg white spreads out a lot you can pull it together with a spoon.  Repeat putting up to 4 eggs in one pan.  After 2 minutes carefully make sure the egg is not stuck to the bottom of the pan and roll the egg over.  Cook for 3-4 minutes total depending on how runny you like your eggs.  Click here for a video demonstration.

Step 3:
While the eggs are cooking - toast your english muffins.  Once toasted, spread with goat cheese and then stack the bacon, tomato, and avocado on top.

Step 4:
Use a slotted spoon to remove the poached eggs from the water, and place on top of the goat cheese, tomato, bacon, and avocado.  Enjoy!

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