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but just didn't know where to start?
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So head over to Now Cook It to get started
but for now, check out this video from the course.
Avocado on toast with poached eggs,
And not just any poached eggs
but perfectly poached eggs
Which is where we're going to start
Grab yourself a pan of water which is about half filled
You want to heat it to a boil
And if you do that with a lid on, it's much quicker
And then for the eggs themselves,
I'd much prefer to poach eggs when they're at room temperature, it's much easier.
So if you keep your eggs in the fridge, you just want to warm them up.
You can do that by placing them in a glass of warm water, just to take the chill off.
Now, listen, it's really, really weird,
but it does help I promise.
It's a, a little, little tip, that helps.
So, while your pan is warming up,
and your eggs are taking the chill off,
we can look at the avocado and help you prep that.
Firstly, you're going to need to cut your avocado in half.
Stick your hand on top, and slice into the stone,
and then rotate the avocado.
Twist both halves and separate.
Then take a spoon, and scoop out that stone.
Scrape against the skin removing all of that flesh.
Pop that onto the board and do the same with the other half.
Then, take your knife and give it a rough chop,
and keep the other hand out of the way in the claw position.
Or have it on top.
Take the avocado and place it into a bowl.
Then with the back of a fork,
you just kind of want to smash against the side of the bowl
and that's why you need a ripe avocado.
You're not looking for avocado purée
you just kind of want to have a rough chunky chop.
And that's smashed avocado
But, if we taste it now.
You'll see that is avocado
That's delicious
At it's basic level
What we're going to do now, is really, really elevate it.
By adding in a couple of tablespoons of chopped coriander,
It's optional, but it really helps
and a squeeze of lime juice.
So you want just the leaves of the coriander,
Rock the knife back and forth, you want about a tablespoon in total.
It's a really easy recipe to remember because it's also a tablespoon of olive oil.
And about a tablespoon of lime juice.
If you have't got fresh lime, you could go fresh lemon
or you could even use the bottled stuff straight out the fridge, if that's what you've got to hand.
Then season it to taste
And see what you think!
Now, you tried it before, try again.
I missed a bit.
Did it miss your mouth?
Sorry
Is it that good?
That is a completely different flavour.
So it's just the lime, the seasoning, the fresh coriander that really lifts it.
So, that's our avocado ready to go on toast.
Now, for the toast.
Yeah, you can use any type of bread here
We're using ciabatta
So, slice that in half, stick it under the grill, for how long?
Well, you want to keep an eye on it.
Never leave a grill unattended, because it's direct heat top down,
probably 90 seconds to 2 minutes before you turn it over.
Or of course, you can stick it into a toaster.
Just keep an eye on it, if you smell burning, it's too far.
So, while you keep an eye on our toast
we'll look back at our water
With the lid on, the chances are, it's been boiling
So, take the lid off and just let it cool down a little bit.
you want bubbles on the bottom of the pan,
But only a few of them making their way to the top.
At this point, if you put a dash of vinegar in
it not only seasons the water, but it helps the eggs to stick together, as you drop them in.
or instead of the vinegar, you could add a pinch of salt,
So again, that not only seasons the egg,
but it helps it cling together.
Now the water's at the right temperature,
Both eggs can go in at the same time
By putting them into smaller containers, it makes this a bit easy.
I want to watch this bit
Very, very simple,
Fresh eggs, poaching liquid, and just drop them in.
Because of the salt, and/or vinegar
they'll just clump together.
They will need two or three minutes to poach,
now it will vary depending on the temperature of your egg
and your pan, and your water volume
But what you're looking for,
is something where the white has completely set,
But when you scoop it out, you've still got a bounce on the yolk.
While we're waiting for that, we can plate everything else up
The toast! Done.
Golden on top?
Yep, perfect
A couple of those, thanking you.
Plenty of our avocado
Now remember, this is enough to serve one
but it's just as easy to scale up for two,
or even four if cooking it for a brunch for friends at the weekend.
Seriously impressive!
And it's so easy
Spread it out, so that you've got that wonderful bed for the egg
With a slotted spoon, just scoop the egg out
and that's what you're looking for, set white
Give it a wobble
and a bouncy yolk, because you want a runny yolk.
Drip it dry,
drain it on a little bit of kitchen paper, just to get rid of excess water
And then sit on top of your avocado.
Grab the other one
And you want to serve it nice and quick while that yolk is still runny
with a little bit of fresh black pepper.
There you go, everything you need to know
to cook up smashed avocado on toast with poached eggs
Oh, runny egg
The thing is, in a restaurant, they'd charge you the earth for that wouldn't they?
Yeah, but now you can do it at home.
Awesome avocado, perfect poached eggs.
If you want to give it a go,
the full recipe is available down below.
And make sure you upload your photos when you do.