Since the beginning of the year, I have been trying to eat less refined sugar. It seems like many quick breakfast foods like yogurt or granola are loaded with sugar and carbs. I go through phases when it comes to eating eggs. I love eggs prepared many ways; boiled, scrambled soft, over medium, quiche, frittata, omelet style loaded with toppings. I can totally get behind a hot breakfast where eggs are the centerpiece.
There is only one egg that has eluded me in all my years of cooking, while I have eaten them many times, I have never prepared them, and that’s the poached egg! I remember when I was a kid my grandfather would make them for me at breakfast every so often and I loved them. My mother never made them for us, so this was a skill I did not acquire until now.
In my search for the easiest poached egg recipe I saw multiple egg poaching methods: water-swirling, vinegar-ing, plastic wrapping, and silicone podding. All the methods seemed too persnickety to try, so I went with the simplest method possible.
Turns out that the simplest way to poach eggs is to slow poach them. I found the technique in New York chef David Chang’s cookbook, Momofuku. Chang’s slow poached eggs are based on Onsen eggs, a Japanese egg cooking technique. Eggs are slowly cooked in their shell in 145 F hot water for 45 minutes. Because the eggs are cooked so slowly, the eggs are super creamy: the whites are just set and the yolks gloriously oozy.
The beauty of slow-poached eggs is that they are cooked in their shell. Because they’re already naturally packaged, you can make a bunch at a time and have them in the fridge on hand anytime you have a poached egg craving. You can use these eggs anywhere you’d use regular poached eggs. If you’re having people over for brunch, it’s awesome because you can prep all of your eggs the night before and just heat them up in a bowl of hot water. Crack them open and watch your friend’s faces light up in amazement when your seemingly “raw” eggs slide out of the shell perfectly poached.
Once you have perfect poached eggs the absolute most logical thing is to cover a piece of toasted Keto Sandwich Bread with smashed avocado and sit down to a steaming cup of coffee. You will get so lost in the taste that you will find yourself thinking, where is my book? And can someone bring me a cocktail after this?
I’m ready for an easy Saturday morning with nothing to do and no one to see. This breakfast, a leisurely walk with Vince and the pups and maybe a nap and a bubble bath. Sign me up.
If you make a big bunch of slow poached eggs and you’re wondering what to do with them (as if!), try pan frying them in a bit of oil over medium high heat. You’ll end up with perfectly runny yolks, creamy whites and crispy brown sides.
Egg and Avocado Toast
- January 11, 2019
- 45 min
- 420 Cals/Serving
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- 2 eggs
- 2 slices Keto Sandwich Bread
- 1/2 Avocado
- Salt and Pepper for topping
- Fresh herbs (parsley, thyme, or basil) for topping (optional)
- Step 1
- Place a steamer rack in your biggest pot and then fill the pot with the hottest tap water possible. Put the pot on the stove on the lowest heat.
- Step 2
- Clip a thermometer to the side of the pot and monitor the temperature. You want the water between 140-145 F. When the water is the right temperature, add the eggs to the pot and let them hang out for 40-45 minutes checking the temperature regularly. Add a couple of ice cubes if the water gets too hot.
- Step 3
- While Eggs are cooking, mash and season to taste Avocado with Garlic Powder, Salt and Pepper. Set aside
- Step 4
- Toast your Keto Sandwich Bread, or bread of choice
- Step 5
- To assemble, simply crack open the egg on top of Avocado toast. There may be a tiny bit of white that is a bit loose, tip the dish to pour it out then slide the egg on the dish you’re using it in. Enjoy!
- Step 6
- Note: The eggs can be enjoyed immediately, or you can keep them in the fridge for a few days. If you want to keep them in the fridge, chill them in an ice water bath before storing in the fridge. To warm up, place in a bowl of piping hot tap water for a couple of minutes.