Lazy Sunday Morning with Not Quite Eggs Benedict!

Poached Eggs with Avocado and Prosciutto

You gotta love a lazy Sunday morning and with this cold weather, I am not one to go out for breakfast – I would rather make it at home myself in my pyjamas!

Today we started the day with soft poached eggs perched on sourdough toast and creamy avocado with a dollop of good quality mayonnaise and a crown of crispy prosciutto. So much simpler than making Eggs Benedict – no fussy hollandaise to deal with – but just as special.

I confess that poaching eggs has never been my strong suit – my better half is SO much better at it than me because he is much more patient! However, with a little practice and a few tips, anyone can master this skill.

Top Tips For Poaching Eggs:

  • Use a deep saucepan of boiling water and add at least 1 tablespoon vinegar.
  • Break egg into a small bowl.
  • Reduce water to a simmer and swirl before gently lowering the egg into the centre of the whirlpool.
  • Simmer for 2-3 minutes until done to your liking.
  • Remove with a slotted spoon and drain on absorbent paper or a spare piece of bread.
Poached Eggs with Avocado and Crispy Prosciutto (Not Eggs Benedict!)
Serves 4
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 teaspoon oil
  2. 100g sliced prosciutto
  3. 1 avocado
  4. 4 large free-range eggs
  5. 1 tablespoon white vinegar
  6. sea salt and freshly ground black pepper, to taste
  7. 4 thick slices sourdough bread, toasted
  8. egg mayonnaise, for serving
Instructions
  1. Heat the oil in a frypan and fry prosciutto over medium heat until crispy and drain on absorbent paper. Mash avocado and season to taste.
  2. To poach eggs, working with one egg at a time, break the egg into a small bowl. Bring a small, deep saucepan of water (8-10cm deep) to the boil and add vinegar. Reduce heat to a simmer and swirl using a spoon to create a gentle whirlpool. Gently lower the egg into the centre of the whirlpool and simmer for 2-3 minutes until done to your liking. Remove with a slotted spoon and drain on absorbent paper or a spare piece of bread. Repeat with remaining eggs. With practice you can also cook all four eggs at once in a large deep pot.
  3. To assemble, spread toast with mashed avocado, top with poached eggs, a dollop of mayonnaise and crumble the crispy prosciutto on top. Sprinkle with pepper and serve.
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