Poached eggs: an egg that has been cooked by poaching, as opposed to simmering or boiling liquid. This method of preparation is favored for delicate foods that could be damaged by cooking at higher temperatures such as the boiling point of water. Poached eggs are used in the
traditional American breakfast/brunch dishes Eggs Benedict and Eggs Florentine.
So as you may or may not know, I am a student and while I love going out for a tasty, fancy meal, where my food suddenly seems 10 times worthy of taking a picture, I decided to try something I have always wanted to try – making poached eggs! I am a massive fan of Eggs Florentine (no bacon cause we eat halaal over here); they are probably the best breakfast treat I could ask for in the mornings. Instead of going out to a place and doing a review, I decided to test my skills (on a budget) so any of you can try this. I will leave the total amount spent on my ingredients and leave my opinion on whether it is worth making it “in” your home or go “out” for the meal instead. If you ever decide to try this, then you can decide for yourself whether it is worth paying for in a restaurant or making at home.
Remember, this recipe is based on what I used for this meal and since it was for one person, every item on the recipe is accommodating one person only. Be sure to vary according to the number of people.
1 ripe Avocado. = R26.99 for 4 avocados, and therefore 1 avocado = R7.49
1 Egg. = R16.95 for 6 large free range eggs, and therefore 1 egg = R2.82
1 tbsp oil. = R14.99 for 750ml = R0.29
1 tbsp chopped coriander. = R6.99 for 30g = R3.30
1 tbsp lime or lemon juice. = R11.59 for 250ml =R0.68
1 slice of bread of your choice. = R11.99 for 18 slices = R0.66
1 tsp white vinegar = R7.99 for 750ml = R0.15
Half a pan of water
All ingredients purchased from Pick and Pay.
TIME TAKEN: 20 MINS
1. Heat a pan to boil, half filled with water and close with a lid (this speeds up the process).
2. Make sure your eggs are room temperature as that is the best way to have perfectly poached eggs.
3. Cut your avocado in half, then scrap against the skin and scoop out all of the avocado. Chop the avocado in quarters.
4. Place the avocado in a bowl and mash it with the back of a fork. Add a tbsp of chopped coriander, 1 tsp of lime juice (or lemon juice), 1 tbsp of oil and season with salt and pepper to taste. Mix it all together.
5. Use any type of bread. I chose a slice of basic brown bread to which I popped in the toaster to make toast.
6. At this point, check the boiling water, remove the lid and ensure there are bubbles at the bottom of the pan but only a few that have reached the top.
7. Add a tsp of white vinegar to the water as it aids in keeping the eggs together.
8. Once the water has reached the right temperature. Place your cracked egg in a bowl and add the egg into the water.
9. Leave to poach for 2 to 3 minutes. Remember this all depends on the water and egg temperature. Best thing to know when your egg is poached is to look for whether the white of the egg has completely set and the yolk remains soft. Once this is done, take the egg out from the pan and drain out the water using a slotted spoon.
10. Place the avocado mix on the toast, once spread out, add your egg and your breakfast egg is complete!
TOTAL SPENT: R15.39
STANDARD RESTAURANT PRICE: R45-55
So there you have it folks! My version of poached eggs on avocado toast all on a budget. I think after making, tasting and blogging about this I would give it a definite “IN!” This meal cost me a third of the price then it would eating “out.” Why not try it out and leave your comments and thoughts below?
Till next post!