Avocado Toast & Poached Eggs
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- Опубликовано: 26 окт 2023
- This delicious meal can be eaten any time of the day and only takes 5-10 minutes to put together. It's packed with protein, and the fresh flavour is fantastic. Who said you can't have breakfast for dinner?
Also, let me know what you think of these quick videos in the comments. I love to hear your thoughts.
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Poached Eggs, Avocado, Chilli Oil
Ingredients-
2-4 - Eggs
1 Tbsp - White Vinegar
2 - Thick Slices of Bread of Choice
1-2 Avocados, Mashed
Squeeze of lemon Juice
Parsley to garnish
Method -
Add the avocado to a bowl and season with sea salt flakes and a squeeze of lemon juice. Set aside.
Bring a saucepan of water to a boil, add vinegar, and stir to create a vortex. Add in the eggs and cook for 2 1/2 minutes. Remove and drain.
Toast the bread to your liking, top with avocado, poached eggs, and chilli oil, and garnish with parsley.
#poachedegg #breakfast #breakfastrecipe 
Хобби
Beautiful! I especially appreciate how succinct your videos are. You are respectful of our attention spans while still providing the heart of what it is that keeps me watching and yearning for more 😋
These videos are just quick informative videos. The regular ones are coming back next. Just going through a transition phase to see what works and what doesn’t
Thank you so much. Great job!
Perfect Jack will make this in the morning. Thanks.😊
Poached eggs… I could just eat them on their own cause it simply oozes of goodness. With a pinch of salt
You know it! They’re so good
Quick, easy, amazing, great stuff Chef Ovens.
Thank you 🙏
Holy crap, this looks amazing. Now I just need a masterclass in how to buy good avocados. Love the videos Jack.
Look for a slightly soft and still a little resistant surface. You can always pop off the stem at the top and if it’s green they’re usually good. Also outer colour can be a factor too. Usually the darker they are, the better they are. This also depends on the variety of avocado
Also you can ripe your avocados in plastic/paper bag place them with apples or bananas
Just made this for breakfast and it was perfect. Been scared of making poached eggs for years, had no idea it could be so easy! Cheers
Yummy that looks delicious!..my favorite❤❤
You've done it again Chef.
Thank you. I have always been too scared to attempt cooking poached eggs as everyone makes a big deal about how hard it is.
After watching your video I thought I'd give it a try. What's the worst that could happen!
They turned out perfect. My husband says we'll never go out for poached eggs again.
I'm trying this to go with my next curry it looks delicious. 😊 nice to hear your cheery voice 👍
Poached eggs came out amazing 😋 you’re the best! Love all the flavours together
Next to try is the creamy garlic pasta 😍😍
Thanks Chef, this is perfection. 😋👌🏼😻♥️
Thank you 🙏
What’s amazing is the little single burner stove. I need one for my trailer. Any help on where to buy, will be greatly appreciated.
Nice. I make something similar using 'chaffles' instead of bread (for low carb) and sunny side up fried eggs in place of poached, and I add bacon to it too.!!
Sounds great!
Aweeeessssoooommmeee.... I know what's cooking for breakfast tomorrow 😋😋😋 by the way, just love your chilli oil recipe,its been my friend for long, use it on so many things i make...Thank you Chef jack
The chilli oil is delicious on stuff like this! Please enjoy, Smita. Thank you 🙏
I did not think this masterpiece was going to come together without ridiculous editing in 1:51 minutes and damnit I was wrong, that was a job VERY well done & I can’t wait to try it!
Haha thank you 🙌
That's looks yummy
So good
Looks amazing 👍 what eggs did you use?
Jack- May I ask which brand of the gas stove is used in the video?
Oooh! More recipes using that chili oil, please!
Those look delicious! I liked having the camera closer in in the beginning, though.
These are little tester videos which I was hoping for feedback on. It’s good to hear your thoughts. That way I can make it perfect for the viewing experience
FAB !!!!!
🙏🙏
OMG that is a perfect poached egg ❤ USA
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Jack have you ever done microwave poached eggs in a mug? They come out just as good, surprisingly
Great recipe! Do you recommend stirring the water before adding the egg? As some other videos recommend this.
It’s up to you. I do usually create a vortex with the water. It works with or without. I say, try both and see what you prefer
Hi mate first cab off the rank. 😂. Looks tops no chillies 🌶️ many thanks for sharing. Hope you have a great weekend mate.
Thanks, you too!
also how did you get those avos so perfect
Touched many an avo in my time. Just have to find a soft but still resistant surface.
I LOVE POACHED EGGSSSS
They’re so good
Now I know what to use that avocado I have for! BTW have you made poached eggs in shell before? Edit: ate them on fesh made flatbread instead of sourdough.
PS for me the poached eggs took almost twice as long as the 2.5 minutes. It's hard to find recipes that comment on whether the eggs are straight from the fridge or brought to room temp first. I'm assuming that is the reason for the difference in time.
Poached eggs in the shell are boiled eggs 😊 I use eggs straight out the fridge. 2.5 minutes is for very soft. 3 minutes is a good amount of time. Remember food continues to cook even after you’ve removed it from the heat. I find removing the eggs at 2.5 minutes then letting them rest for 30 seconds to 1 minute, they are perfect.
@@ChefJackOvens I certainly will be making this again...... I'll just have to figure out my own timing..... Maybe I bought space eggs!
I've done poached sous vide and they turn out nicely... Just. A bit more prep.
I enjoy your videos and thanks for replying.
I followed CJO suggestion here. My eggs were straight out of the fridge, cooked for 3 min and then let them sit for 1min. Perfect 👌
@@ChefJackOvens maybe the way that one egg shaped itself in the water made it take longer to cook. No biggie really. As long as I get at least gooey yoke I'm happy even if the white sets a bit more
I wonder if your elevation makes a difference to the boiling times? Chef Jack is probably near sea level, thinking about where he lives, and if you are in the mountains, then boiling would take longer.
Wow that's a lot of butter! But seriously, is there a way to help the poached eggs coagulate without the vinegar or lemon juice? Acetic or citric acids work well for this type of recipe, but not for others, and I can always taste acids when they are used.
It’s only a small spread of butter on the bread, not the whole slab on the plate. The amount is up to you. With a small amount of vinegar or lemon juice, you won’t taste it if you fill the water to the top of a saucepan
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I'm surprised chef jack hasn't made his own sourdough yet
In all honesty I’ve never really been keen on making bread but I definitely should
Eggs for 2.5min from the fridge or room temperature? It makes a difference and interestingly, different parts of the world store eggs differently (USA and Canada store them in fridge as they are washed straight from the packaging plant, while many countries in europe sell them unwashed to leave the protective layer on and they can be stored in room temperature). Each way has it own advantages, having the eggs washed from the plant minimizes the risk of salmonella but having them unwashed allows to store eggs for longer.
From the fridge
My old head chef was always against putting vinegar in the water for poaching eggs " he used to say people done want to taste vinegar off their eggs so a real chef should know how to poach it without vinegar" it can be done but its very very hard to get that nice oval poached egg look with out vinegar, well thats just from my own experience
Everyone does things differently. Doesn’t make someone Not a real chef. I’m qualified. I can tell you, you don’t taste the vinegar and they come out perfect.
@@ChefJackOvens im qualified aswell, im not saying you are wrong i was only saying what my old head chef used to say ... As i said I can't get the nice oval shape on poached eggs without vinegar they just tend to be flat ...
The fresher the eggs, the more they’ll hold their shape but acid is needed in my opinion. Especially the if you’re doing breakfast shift and are cooking at least 20 dozen eggs in about an hour
Hi Jack,
I love watching your videos, and have been watching for around 8 months, so fairly new to your channel. I have started to try some of your and recipes, and I'm enjoying getting back in to the kitchen. I wanted to ask why you choose to put butter on to the bread before the Avocado? it seems that your turning what is a healthy meal in to one that has bad fats? I know that people watching will say, just remove it.... what's this guy moaning about. I just wanted to know why you choose to add it.
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I swear I've had object permanence for the last 29 years or so but I got confused when the burner disappeared
oh man I haven't played peek-a-boo in a while
Now I’m hungry lol. Btw you didn’t show how to get stone out of avocado using sharp knife but I suppose everyone knows that 🤔😂
Haha yeah. I didn’t even record that so couldn’t put the footage in
No knife needed. Push the pit out using pressure on outside bottom.
@@GorgoScrobo Many thanks, will give it a go when I can afford an avocado 🥑😂
@@pamcullen537Aldi!😊
😋👋👋👋👋👋👋👋👋👋👋👋
😊😊
Reckon that took about 50 takes
1st take actually 👌
Looks delish though too much fat for me in one meal with all that butter. Since the avocado and egg are so creamy, a brush of unsalted melted butter to the bread will suffice.
Avocado is healthy fat. Protein in the egg is good for you. Butter amount is up to you 🙏
Tes towel leaves small nylons fiber's or cotton
Not these t towels
Butter ruins all healthyness
Looks amazing but gotta be honest; I don't enjoy the new style of videos. If i wasn't a subscriber and seen a bunch of your videos, I would not have watched any more. The new presentation style with shakey filming is making it bland. The presentation is plain - not engaging to watch like before TBO. Just some honest feedback from a sub.
Appreciate the honesty. These videos are not going to stay this way. That’s also why they are really short because they’re testers. I want to try new things and get better at presentation. The only way for me to do that is by doing it. When you do something for a while it becomes stale and needs changing.
I’m working on finding the right balance between the old style and new style and making sure it’s done right. Your feedback is appreciated which can help me understand and improve. Cheers
The original format was better! Felt like you were my personal Chef in a way more Intimate..Where as now seems like just another youtube page!..If its not broke and all that.. Been watching and following you since 200 people..I know the recipes will be top draw either way! Just an opinion 👍🏻
These are testers to see the feedback, hence them being very quick. I was trying something new to change it up. Don’t worry it won’t stay like this.