Avocado + Tomato Eggs Benedict
There is a place. A special place. A place where all your breakfast/brunch dreams come true. And it’s one of my fave places in this wonderful town of Lawrence, KS. This special breakfast, dreams become reality place is called The Roost and it will knock your flippin’ socks right off. A couple weeks ago, we were having brunch there. I had always given consideration to their Eggs Benedict since I'd never had them. This time, I finally bit the bullet and got some eggs of the Benny sort. I figured everybody always talks about how yummy yolky eggs were so why not take my taste buds on a food adventure? I think it’s so important to always try something once because how do you know that it wouldn’t be your favorite food ever?
As many restaurant adventures go, I figured why not give it a whirl at home? I like trying out new cooking techniques and adding poached eggs to my repertoire seemed important. Plus, if you say “I can cook poached eggs!,” you immediately gain a cool point. Don’t you want a cool point? Yes, you do. All you do is start with a big pot of boiling water, crack the eggs into the water, wait 4 minutes and boom, poached eggs. Julia Child’s method of poaching eggs is to begin with poking a hole in the shell to release the air from inside and boil the eggs for 10 seconds. Apparently, this allows for the eggs to stay together while they’re cooking instead of expanding and getting all wispy. I don’t really know if this is necessary but I do it anyways because Julia Child says to. With that said, poke a hole in the shell of all the eggs using a push-pin. Then, boil them for 10 seconds and take them out. Crack the egg in a measuring cup so that you can easily lower the eggs into the water. I don’t do this with more than 4 eggs at a time in a large stock pot because I want the eggs to have room and not get all clumped together while they’re cooking. Set a timer for 4 minutes and use a slotted spoon to take them out.
I strongly encourage you to give poached eggs a try. They’re healthy, delicious and cooked with no oils. Plus the clean-up compared to making scrambled eggs is just so much easier! Plus plus, you can’t sit there and tell me that you wouldn’t feel the MOST fancy with this on your breakfast plate. Plus plus plus, I’m here to confidently tell you that if you’ve never experienced what it feels like to cut an egg in half and watch the yolk run all over the place, it’s an experience you want to engage in. Grab a cup of joe, sit back and enjoy all the gloriousness that is Eggs Benedict.
Avocado + Tomato Eggs Benedict
- 2 eggs
- 1 whole wheat english muffin, cut in half
- Half or whole avocado (up to you!)
- Sliced tomatoes
- Shredded parmesan cheese
1. Fill up a medium saucepan with water.
2. Add two tablespoons of vinegar. Bring the water to a boil, then reduce to a light simmer.
3. Crack one egg at a time in a measuring cup and gently ladle the eggs into the simmering water.
4. Poach the eggs for 3 minutes.
5. Remove with a slotted spoon and set on a paper towel to dry them a bit.
Smash the avocado on both halves of the muffin.
Top with the sliced tomatoes, then poached eggs, and lots of parm!