- Hey guys.
Today we're makin' one of my favorite breakfasts.
So, I'm a little sweaty here.
I just finished up my first muay thai class
in quite a few years.
So, forgive me.
But, I just went and checked my email
and I got this awesome message from Shahean.
So I'll just read it to ya.
Hey man, I just wanted to thank you for your hard work.
Even though they're probably really simple meals
to bad ass cooks like you, your videos help me to
make a lot healthier and confident in myself,
considering I was eating ramen twice a day
just a few months ago.
Just a suggestion, I was hoping you could introduce
another cool, creative breakfast recipe
in one of your feature videos,
preferably something that's more savory than sweet.
Thanks, Shahean.
Thank you Shahean.
Really appreciate the suggestion.
So, we're gonna make smashed avocados
and poached eggs.
Awesome, super cheap, super tasty breakfast.
(sizzling skillet)
So I already got some water gonna here.
It's on a nice simmer,
and I'm just gonna add a couple tablespoons of vinegar.
Now make sure for your poached eggs
you've got enough water that it's not gonna be, like,
sitting on the bottom.
So what the vinegar does,
is it keeps the whites from feathering out.
And what also helps with that is using really fresh eggs.
The fresher the eggs the better.
And of course, you free range if you can.
We don't want this on a thick boil, just a light simmer.
So, what you can do is
crack an egg into a bowl.
I usually just crack it right into the pot.
It keeps it from feathering out as much.
Then you'll want to have your next egg ready.
And then just drop that in.
I don't like that technique.
I don't know why I did that, but, just gonna show ya.
This is how I do it.
Just crack it in.
Like, that's less feathery.
And we're gonna cook that for about three to four minutes.
After about a minute, I'm gonna bring 'em down
for a bit lower 'cause I don't want to get too hot.
I'm tryin' to get really nice consistency with the yolks
so I like it runny a bit.
Now, what we're also gonna do is prepare our avocados.
So, cut that in half.
Take out the seed.
And what I do is, rather than tryin' to pluck it out,,
I just squeeze it out.
Swoosh!
Then, I'm gonna take some lemon juice.
I'm just usin' half a lemon,
but you don't need to use the whole thing.
Just a bit.
Add a bit of acid.
Brings out some flavor and also keeps the avocado
from oxidizing and browning.
Turn that heat down on the poached eggs.
Might come up to a boil and we don't want that.
Bit of salt for the avocado.
And I'm actually gonna turn the eggs off now.
Now, this would be a good time to get your toast ready.
Put your toast in the toaster.
I for some reason don't have a toaster.
So, I am frying it.
Now, to prevent the eggs from fully cookin' over,
just gonna add a bit of water to it.
We went out of frame.
But I added water.
We'll just take that off the heat
and that prevents it, really, from cooking over.
We don't want it to overcook.
Some people it in an ice bath, which is fine if you're gonna
save the egg for another time.
If you're makin' like ramen soup
and you just want to have a poached egg ready.
But I"m gonna be usin' that pretty quickly here.
I'm gonna take my toast.
What I also wanted to do, which is completely optional,
is fry up some mushrooms.
You can use whatever kind of mushrooms you got.
Brown shimeji mushrooms.
Got 'em at the Asian grocery.
So a little bit of butter and get those mushrooms in.
Now, I'm gonna take that avocado.
Put that on my tiny piece of bread.
You can use bigger bread,
but I don't like to eat too much bread.
So, I tend to keep these tiny slices
in the freezer.
Okay, let's scoop out our poached eggs.
We don't want that over cooking.
And then just put that onto a paper towel
just so we can get the whites off
so we don't make our thing all soggy.
This one's gonna be perfect.
And yeah, you're using a slotted spoon to get this out.
And the paper towel.
I'm cookin' these on quite high heat
'cause everything else is done
and I like to get those nice and brown.
And add a bit of salt to that.
Okay. I think that's good.
So, blending time.
It looks good.
And plate your eggs.
Hopefully they don't fall off your bread.
Get a little salt on there.
Just a bit.
We don't want to over salt.
You can always add more.
And if you've got some chives or green onions
chop that up as well.
And I'm just gonna sprinkle those on top.
And a cup of paprika for prettiness.
I know you love the paprika.
And we're done.
Viola.
(Chiming bells)
How perfect did those eggs come out?
I'm excited to dive in more here
but oh, man, food porn at it's finest.
Am I right?
Hope you guys liked this one 'cause I'm going to.
If you have any suggestions, put it down in the comments.
Ah, I wanna know, or give me a message.
Shoot me on here, youtube or instagram, or facebook,
whatever you can.
But yeah, thanks for watchin'.
Hope to see you guys soon.
Bye guys.