I love having a nice brunch on the weekends. Sometimes I want to have some eggs, but without being too heavy. One of my go-to brunch recipes is a simple poached egg on an English muffin with avocado, garlic and cilantro. It’s simple and delicious, and won’t leaving you feeling weighed down the rest of the morning (or early afternoon). In fact, it’s so easy I basically just gave the recipe and could stop my post here. But for the sake of consistency, I will continue. When poaching eggs, it’s important to get the timing right so that everything else is ready and the dish can be served right when the eggs are done. I usually like to serve this with some fruit salad or fresh juice, but here I pureed some blackberries and mixed the puree into homemade kefir to make a refreshing accompaniment to the poached eggs.
Ingredients:
- 4 eggs
- 2 English muffins
- 1 Avocado
- 2 cloves garlic, minced
- Cilantro
- 1-2 tbsp Vinegar (distilled or otherwise neutrally flavored; Balsamic will make for brown eggs)
- Salt and pepper
- Homemade kefir (optional)
- Blackberries (optional)
Bring a large pot of water (2-3 quarts of water) to boil. Add a splash of vinegar (this helps the whites of the egg whites set). In the meantime, mince the garlic and mash it into the avocado with ~1/2 tsp salt to make a simple guacamole. Toast the English muffins (again, trying to time them to finish ~30-60 seconds before the eggs are ready). When the water is boiling vigorously, use a slotted spoon to make a whirlpool in the boiling water. Crack two eggs and drop them into water consecutively (I never try to poach more than two eggs at a time), start your timer, and then turn off the heat on the water. Leave the eggs in water to poach (I like 90-105 seconds), and be ready to remove them when it’s time. Now spread some of the guacamole onto the toasted English muffins. When the timer goes off, scoop out the eggs one at a time, draining any excess water and removing excess egg white as desired. Place the egg on top of the guac-covered muffin. Garnish with pepper and cilantro, and salt to taste. Serve immediately with juice, fruit salad, kefir or a mimosa.
Servings: Two filling breakfast servings; or four light ones
Cost: $8 (with kefir and blackberries; $4 without)