If you knew it was your last day on Earth, what would you choose for breakfast? Would you go sweet or savoury? Full powered or light? Bread or ceral? Fruit or full-sugar? I’m one of those people who can’t stand porridge, never eats cereal and there’s just no way you’d find me languishing in a chia pudidng… so aside from the world’s best almond croissant, I’d be looking for something savoury and extremely flavourful for one of my last meals. This recipe is my go to brunch pretty much any time i mange to get to the ripe avocados in time or when we want something a little fancy but don’t want to go out to a restaurant. Despite how tasty it is, it’s actually fairly healthy so you don’t even have to feel the guilts afterwards the way you do after fried chicken waffles or bacon, maple ice cream pancakes!
I’m completely addicted to this rayu stuff, I literally want to bathe in it!
natalia fidyka
Also Read: How to use rayu
How to make the perfect poached egg…
To some, making the perfect poached egg is some kind of voodoo magic, but once you know a few little tips and tricks, you’re sure to get it perfect nearly every time. Here’s some things you absolutely need to know…
- Use fresh eggs for best results
- Bring a pot of water to a simmer, not a boil
- Add a splash of vinegar to the water to help the egg white coagulate
- Crack the egg into a small bowl or ramekin before gently sliding it into the water
- Use a slotted spoon to remove the egg from the water after 3-4 minutes, or until the white is set and the yolk is still runny (it will continue to cook after it’s out of the water)
- Place the egg onto a paper towel to remove excess water before serving
Enjoy your perfectly poached egg!
The most important note on ingredients:
Simplicity denotes that quality ingredients will always make the dish, and in this case, that cannot be more true. Maybe it’s just me, but maybe I’m not alone in relishing the sheer joy that comes with the harvest, not just the harvest from your own backyard or but the aquisition of ingredients from local producers and local artisans that contribute to your community.
Bread: Call me a purist but I just can’t do traditional fluffy white bread, especially when it’s the vehicle for my favourite meal of the day – brunch. I’m a big fan of supporting local bakeries and I’ve been lucky enough that I always seem to land near one that makes incredible sourdough – not the cheats stuff you find at the supermarket, where they add yeast to speed up the process, I mean the real, fermented over 12 hours or more tangy stuff, preferably cooked in a wood fire oven and even better if it’s made with stoneground local flour.
Eggs: Where possible I always try to buy pasture raised eggs, you can see the difference in the colour of the yolk because these birds are not only that little bit more free than the regular laying hens, they are eating a diet that is closer to their natural one – up to 70% bugs!
Avocado: I’m always on the hunt for the next perfect avocado… and I’m always so impressed when i find one, and manage to open it in time. We are so fortunate in Australia that there’s no shortage of affordable and good quality avocados to choose from in the right season. So
Miso: Some people might find this too much, but I’m a gal who grew up on vegemite toast, and to me, there’s nothing better than a decent spread of super salty umami goodness. Not all miso’s are the same though, i tend to use the red or brown one for this, the white one is a little sweeter and a little less intense.
Rayu: If you haven’t met my favourite condiment yet, now is the time. Rayu – a mixture of garlic, peanuts and chilli, generally makes most things better, but in this case, it make the dish exceptional. You’ll never eat avocado toast with out it again!
The ultimate breakfast
Ingredients
- 2 slices incredible sourdough
- 1/2 tsp miso
- 4 whole eggs (poached)
- 1 whole avocado (sliced thin)
- 1 tbsp kimchi
- 1 tbsp peanut rayu
- 1 bunch rocket
Instructions
Poaching the egg
- Bring water to a rolling boil and then reduce the heat.
- Make a whirlpool in the middle of the water by moving a spoon around it in a clockwise or anti-clockwise motion.
- Then carefully and quickly crack your egg into the centre of the whirlpool.
- Cook between 3 – 4 minutes depending on how runny you like your yolk.
Assembly
- Slice your incredible bread and toast it.
- Spread miso on your toast.
- Add slices of avocado to cover.
- Add on your egg, and spoonfuls of peanut rayu, serve immediately.
Did you make this?
Lovely. Now let me know how you liked it. Tag me @thetastyspoonful on Instagram or send us a message on Facebook @ The Tasty Spoonful
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Until next time. Keep following, liking, sharing, commenting and cooking, and may your every spoonful be tastier than the last!
