Avocado and egg on toast

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I clearly remember the first time I tried to poach an egg. I was on a 7 day kayaking trip to Ross Lake, which is on the Washington Canadian boarder. In order to get there you either have to backpack in, then rent a canoe, or what I did was kayak up Diablo Lake roughly 10 miles then when you get to the dam that borders the two lakes, there is a shuttle that takes you across. Once you are there your only mode of transportation is by boat, in my case it was a double person kayak. We piled everything on that we would need, and strapped it down wishing for the best, I kind of have a thing about deep water.

This place is stunning, it’s 23 miles narrow lake that crosses over the Canadian border. I spent the days swimming, kayaking, and just really enjoying the Northwest summer. I have no recollection of what prompted me to bring eggs for the first day. I mean really. I grew up backpacking, I really know better than that. At the time it seemed like a lot of the food blogs were posting about putting poached eggs on just about anything, toast in the morning, leftovers for dinner, and this gave me the idea of poaching an egg to go with dinner for the first night out on the water. Now I had no idea what I was doing. I filtered the evening water, as the only source of drinking water was from the lake, put the pot on the camping stove and boiled it to a rolling boil. I cracked the egg all excited like, and dropped it into the water. Let me tell you, this is not the way to poach an egg, this is the way to make egg drop soup.

After the trip I read about how to actually poach an egg because, there really is an art to it, this is what works best for me.

Toast 1

Recipe

  • 1 egg
  • half a lime
  • sourdough bread
  • half and avocado
  • salt for seasoning

Bring a small pot of water to a gentle simmer, you should be looking for very small bubbles coming up from the bottom of the pot. If there is too much of a boil it breaks apart the egg, if there isn’t enough then when you drop the egg in it spreads across the bottom of the pot and doesn’t form a great shape.

Once you heat up the water you need to put in either some white wine vinegar, rice wine vinegar, or what I did making this recipe was squeeze in half of a lime that I had lying around. This tightens up the whites. Crack and egg and put it in a shallow bowl and gently drop the egg into the pot of water. Poach the egg for about 5 minutes, and remove with a slotted spoon. For this recipe I smashed up avocado, spread it over toast, and gently placed on the poached egg.

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