Monday, July 22, 2013

Perfect Poached Eggs / Smoked Avocados

Hi!  This title might seem a little random...and it is!  But I thought you might enjoy a few tips on making poached eggs (there actually are some tricks!) and I had to let you in on the most delicious, easy, new (to me!) way to eat avocados!
While we were in Park City, we enjoyed a delicious guacamole made with smoked avocados.  This sounded very exotic and difficult to me, but I asked the waitress about it and she made it sound very simple!  And guess what?  She was right!  It literally is a 5 minute process and the result is scrumptious!  The next time you're grilling, be sure to try this because it is SO worth it.  You can make guacamole, or you can just serve the smoked avocado slices-- either way, they are definitely yummy!
Now, about poached you like them?  I do!  There is something elegant about a beautiful poached egg, but at the same time, they are simple and just tasty!  If you've ever tried making them and they ended up being a ragged mess, please try again using this method!  I think you'll be successful and your family will be SO impressed at your next brunch! :)  In the photo, I've placed them atop a grilled veggie ratatouille.  Along with the smoked avocado, this made a tasty, healthy lunch!  Poached eggs are very healthy by themselves, but of course, there's delicious hollandaise, buttery English muffins, fried Canadian bacon.........well, you get the idea! :)

Smoked Avocados
2 (or more) ripe (but not over-ripe) avocados, room temperature
lemon juice
olive oil
salt and pepper

Cut the avocados in half length-wise and remove the seed.  Brush the cut sides with lemon juice and olive oil.  Place cut-side down on a hot grill for 2-3 minutes (just until there are definite grill marks).  Remove the avocados and sprinkle with salt and pepper.  Serve sliced or mash up with your favorite guacamole fixings!  Really good!

Perfect Poached Eggs (makes 2)
*2 super fresh, large eggs (Like from the Farmer's Market if you can get them.)
1 T. white vinegar, depending on the size of your saucepan
a medium saucepan (2-qt is good) filled about 1/2 way with water
salt and pepper

First, the eggs must be room temperature, so if they're straight from the fridge, microwave them (yes, in the shell is okay!) for 10 seconds on high, or until they don't feel cold.
Heat the water and vinegar until the water is almost boiling.  Crack one egg in a small cup like a custard cup or tea cup.  
Hold the cup close to the surface of the water and pour the egg in quickly.  It will set almost immediately into an oval shape.  Keep the water just below the boiling point.  Repeat with the other egg, slipping it in far enough from the other egg to not crowd them.  Poach the eggs for 3 minutes if you want a runny yolk.
Use a slotted spoon to lift an egg out of the water.  Hold a folded piece of paper toweling under the spoon to blot the excess water, then touch it lightly on the egg surface to remove the moisture there.  Put the egg on whatever you're serving.  Repeat with the other one.  Serve immediately!

OR:  You can make the eggs ahead and keep them in a warm water bath for a short time (30 minutes).  I've heard you can even put them in cold water and keep in the fridge for longer (re-warming carefully when needed), but I haven't tried that yet!  Be sure to blot them well before serving.

*Using the freshest eggs you can find is very important.  A really fresh egg stays together in the water a LOT better than a not-so-fresh one.  The vinegar helps to coagulate the white also.

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