I do love breakfast, especially on those mornings where I can take my time not that you will need much time to make this breakfast.
It consists of soft oozy poached egg on a bed of creamy smashed avocado with a confetti of warm chorizo sprinkled over and drizzled with a chilli butter sauce.
There are a few things to keep in mind when poaching eggs. Make sure you use the freshest eggs you can, or they will have lots of stringy fluffy bits (not that, that is the end of the world). Use a fridge cold egg and use either lemon juice or vinegar in the water to help the whites set. It is also a good idea to swirl the water before you slip in the egg which will make the egg while swirl around the yolk giving you a rounder poached egg. Make sure the water doesn’t boil as this can break the egg up and will cook the yolk very quickly and make it hard and, in my opinion, make it a disappointment. Finally, if you are after a perfect poached egg it is worth cracking your egg into a tea strainer and allowing the water part to drip through the strainer. It is this watery part that goes stringy and fluffy.
What are your favourite breakfast recipes? Comment below and let me know.
[cooked-sharing]
You may also like to try this recipe.
