Thursday, February 20, 2014

Avocado Toast + How To Make A Perfect Soft-Boiled Egg

I posted a photo of my favorite breakfast to Instagram recently, and got a few requests for my recipe for a perfectly cooked soft-boiled egg. So, here it is! 

Start by boiling half an inch of water in a medium-sized pot. The small amount of water will steam your eggs instead of actually boiling them. This is the key to a perfectly cooked egg, every time! You can cook one egg or 10, and they will all come out perfectly.

Set your timer to 6 minutes 30 seconds, add your eggs to the boiling water, and cover with a lid. Start timer. *If you like your yolk really runny, set your timer for 6 minutes 20 seconds. If my whites are even a tiny bit runny I lose my stomach, so I cook mine for just a little bit longer. 

Have a bowl of cold water ready.

When your timer goes off, use a spoon to pull the eggs out of the water immediately. Transfer them to your bowl of cold water to stop the cooking and cool the shells so you can peel them. 

Once the eggs have cooled slightly, peel the shells. *TIP: Add a teaspoon of baking soda to your boiling water to make shells easier to peel! 

Avocado toast:
While your eggs are boiling, toast your bread and smear on a little bit of mayonnaise. (Or a lot, if you're me...) I like to use a wheat or grain toast, but choose whichever bread is your favorite.

Cut your avocado in half, and slice longwise while still in the skin. Slice across each half a few times to cut avocado into small chunks.

Spoon out the avocado, and smear half on each slice of toast. Spread evenly.

Place one egg on each slice of avocado toast, and use a knife to break the egg. Chop the egg on top of your toast, and finish with salt and pepper.


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