If you haven't guessed by now I love, and I mean LOVE chilli. Anything spicy and I am drooling. So usually when I have a poached egg I partner it with sliced avocado, splashed with tabasco, coriander and lime. This is a slight twist on this. And probably prettier on the eye too.
I eat half an avocado nearly everyday, maybe every single day. I can't get enough of it and I am known for going on about the little fella. I add it to salads, I make guacamole by the vat load, and have it in a sandwich with red onion, tomatoes lime, tabasco (obviously) and coriander. I ADORE the stuff. It is probably my favourite fruit and not only is it tasty but it's bloody good for you in so many ways.
Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals. They not only make your hair and skin super shiny but they also help to lower cholesterol and help to prevent cancer... and the list goes on, there is a whole bunch of other goodies under the alligator style jacket of Mr Avocado.
Now the method of cooking this poached egg is slightly different to the norm. You're going to cook your egg in cling film- yes, you heard right! This is a great way to cook different flavoured poached eggs and funnily enough an ex of mine first introduced me to cook them this way, however he didn't oil the cling film and managed to melt the cling film to the bottom of my mum's frying pan, so we ate over cooked mashed up plastic infused egg... we were 17 at the time. However the past couple of years I have seen Jamie Oliver use this method- and it's a fab way to infuse your eggs... you can even add fresh herbs to the cling film. It makes the egg look beautiful!
Anyway back to the point... you want to know how to cook the above. And yes, you should have this dish sat in front of you in less than 10 minutes... and probably consumed in less than 5 minutes.
This is to serve one person. Gosh I seem such a selfish cook!
Ingredients
1 free range egg
half a red chilli
half an avocado
a quarter of red onion
half a lime
4 cherry tomatoes
a small bunch of fresh coriander
a slice of rye bread
olive/rapeseed oil
extra virgin olive oil
salt and fresh ground black pepper
First grab yourself a sheet of cling film, lay it down flat on your work top. Drizzle with a little olive/rapeseed oil (I use my fingers to spread over the middle of the cling film.). Next thinly slice the red chilli and scatter over the middle of the cling film. Then crack your egg into the centre of the cling film and bring together the corners of the cling film and twist making sure there is no air trapped inside. Leave your little egg parcel to the side whilst you prep the rest.
Mash your avocado in a bowl and add the lime juice, a drizzle of extra virgin olive oil, salt and pepper. Stir.
Chop the red onion finely and in little squares. Cut the tomatoes into quarters. Roughly chop the coriander.
Next boil the kettle and pour into a sauce pan. Now, I use a skewer to to keep the cling film from the most hottest part of the pan (I pierce the twisted part of the cling film, pull the skewer through and then rest the skewer on either side of the pan so the egg is completely in the water but not touching the bottom of the pan) but to be honest you shouldn't need to do this but I prefer to.
Pop your egg into the pan of boiling water (keeping the gas to a simmer) and cook for usually 6 minutes.
Whilst it is cooking, toast your rye bread and put a good dollop of the smashed avocado on top of the bread.
Your egg should be ready so take it out of the cling film and place on the avocado. Sprinkle your dish with the tomatoes, coriander and red onion.
Done. Simple eh! On your marks, get set... SCOFF.
No comments:
Post a Comment