"breakfast for lunch! poached eggs on avocado toast with homemade sambal #putaneggonit"
Poached Egg Over Avocado English Muffin With Homemade Sambal
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RECIPE:
To make the poached egg: Bring about 3 inches of water to boil in a deep sided sauté pan. Add a teaspoon of white vinegar and turn down to a steady simmer.
Crack eggs into a ramekin or large ladle.
Stir the pan of water vigorously with a wooden spoon creating a whirlpool effect.
Gently pour in the egg (or eggs of you are making more than one, I only like to make about 3 at a time so not to crowd the eggs) and let cook for about 3 minutes.
Remove from water with a slotted spoon or spider strainer and drain on paper towels before serving.
Sambal
Makes 3/4 cup
3/4 cups fresno chilies, stems removed
2 Tbsp. champagne vinegar
1 Tbsp. sugar
1 garlic clove
1 1/2 tsp. soy sauce
3 Tbsp. honey
1 Tbsp. lime juice
1/4 tsp. xanthan gum
Place all ingredients in a food processor. Pulse until the texture is coarse.
To make the poached egg: Bring about 3 inches of water to boil in a deep sided sauté pan. Add a teaspoon of white vinegar and turn down to a steady simmer.
Crack eggs into a ramekin or large ladle.
Stir the pan of water vigorously with a wooden spoon creating a whirlpool effect.
Gently pour in the egg (or eggs of you are making more than one, I only like to make about 3 at a time so not to crowd the eggs) and let cook for about 3 minutes.
Remove from water with a slotted spoon or spider strainer and drain on paper towels before serving.
Sambal
Makes 3/4 cup
3/4 cups fresno chilies, stems removed
2 Tbsp. champagne vinegar
1 Tbsp. sugar
1 garlic clove
1 1/2 tsp. soy sauce
3 Tbsp. honey
1 Tbsp. lime juice
1/4 tsp. xanthan gum
Place all ingredients in a food processor. Pulse until the texture is coarse.