What to Buy1. Eggs - 2 pieces or more, large size
2. 5% Vinegar - 2 teaspoons
3. Salt - 2 teaspoons
For the Toast1. Any Bread - 2 slices or more
2. Avocado - Half of a ripe one
3. Smoked Salmon - 1 slice or more
How to Make It1. Poached eggs are best served on toast with something on top; to do this, toast a slice of bread and let it cool; the avocado can be mashed with a fork into a puree, seasoned lightly with salt
2. Put a not-too-wide pot on the stove, bring water to a boil, and immediately lower the heat to about 3, so there are no bubbles, add 2 teaspoons of vinegar and 2 teaspoons of salt
3. Crack the egg into a small cup without breaking the yolk
4. Stir the water in a circle with a tablespoon to create a whirlpool in the middle and carefully pour the egg into it
5. Cook for 3-4 minutes without increasing the heat or stirring the water; the egg will be soft-poached — if cooked for 5-6 minutes the yolk will set
6. You can lift the egg gently from below with a slotted spoon, carefully so as not to pierce it, and check that the white has set; it's normal if the egg has thread-like strands, they can be trimmed away afterward
7. Once the egg is ready, dip it into another pot of cold tap water so the vinegar taste disappears and the egg stops cooking
Serve on toast, first placing salmon on the toast or spreading avocado puree on it
You can also make Hollandaise sauce — delicious, but it has so many calories!
2. 5% Vinegar - 2 teaspoons
3. Salt - 2 teaspoons
For the Toast1. Any Bread - 2 slices or more
2. Avocado - Half of a ripe one
3. Smoked Salmon - 1 slice or more
How to Make It1. Poached eggs are best served on toast with something on top; to do this, toast a slice of bread and let it cool; the avocado can be mashed with a fork into a puree, seasoned lightly with salt
2. Put a not-too-wide pot on the stove, bring water to a boil, and immediately lower the heat to about 3, so there are no bubbles, add 2 teaspoons of vinegar and 2 teaspoons of salt
3. Crack the egg into a small cup without breaking the yolk
4. Stir the water in a circle with a tablespoon to create a whirlpool in the middle and carefully pour the egg into it
5. Cook for 3-4 minutes without increasing the heat or stirring the water; the egg will be soft-poached — if cooked for 5-6 minutes the yolk will set
6. You can lift the egg gently from below with a slotted spoon, carefully so as not to pierce it, and check that the white has set; it's normal if the egg has thread-like strands, they can be trimmed away afterward
7. Once the egg is ready, dip it into another pot of cold tap water so the vinegar taste disappears and the egg stops cooking
Serve on toast, first placing salmon on the toast or spreading avocado puree on it
You can also make Hollandaise sauce — delicious, but it has so many calories!
