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 Tablespoons Vinegar
an English Muffin
Goat Cheese (or any cheese)
Bacon (I used Turkey Bacon)
Cook the bacon until crisp.
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.
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.
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!