Easy Poached Egg with Italian Spice Mix, Smoked Cheese and Avocado
So I just made this for my brunch (I forgot to have breakfast, so pushed the boat out to take in breakfast and lunch :)). I cannot poach an egg to save my life, but this method produces a wonderful facsimile with added extras. This recipe is only for 1, but it would be really easy to knock up a bunch of these in advance and pop them all in the water at the same time.
Cooking times are for a soft yolk - if you like yours firmer just up the cooking time.
The base recipe is vegetarian and gluten free.
Prep Time 2-4 mins Cooking Time 5-6 mins
- 1 ramekin or small bowl
- cling film (plastic wrap)
- bag sealing clip, or bulldog clip, or string for sealing the cling film
- small mixing bowl
- kitchen towel
- 1 large egg
- 2/3 slice of smoked cheese (approx 15g)
- 1/4 medium avocado
- Dried Italian herb and spice mix to taste (any or all of oregano, thyme, basil, garlic, chilli, rosemary, salt, dried onion - I have an Italian mix grinder which is perfect)
- oil to prevent the egg sticking (you could use butter if you are feeling decadent :))
- toast/bun/salad/asparagus - just pick your favourite way of having poached eggs
- 2/3rds fill your saucepan with water and set on the hob to boil.
- Separate the egg white into a bowl and set aside the yolk whole in half the shell (or pop it into a bowl if you don't mind the extra washing up :)).
- Cut the smoked cheese into small pieces (like thin grated cheese - you want it small enough to melt easily).
- Chop the avocado into small pieces (approx 4mm square)
- Mix the Italian herb and spice mix, the cheese and the avocado into the egg white using the fork.
- Take a sheet of cling film and use it to line the inside of the ramekin/small bowl, leaving the edges over the sides.
- Spray the inside of the cling film with oil (or brush it with oil if you don't have a spray).
- Pour half the egg white mixture into the lined ramekin.
- Carefully tip the whole egg yolk into middle.
- Pour the other half of the egg white mixture over the top of the yolk.
- Gather up the sides of the cling film and twist so the egg is held tightly, then seal with the clip or string.
- Turn down the boiling water to a brisk simmer and add the egg.
- Cook for 2.5 to 3 mins then use a fork in the loose tail of cling film to flip the package upside down and keep it there while it cooks for another 2.5 to 3 mins. (If I didn't do this, the top did not cook properly - when the time is up you can unwrap your egg carefully to check it is cooked to your liking, and if it's under done for you, re-wrap it and pop it back in).
- Take out the egg, dry on kitchen towel and unwrap it, before popping it on your toast/bun/salad, or however you like to eat your poached eggs.
In case my descriptions are confusing, here's the basic technique of poaching a plain egg in cling film thanks to Tesco Food on Youtube: