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30-60 min4 eggsAmerican

Sous Vide - Avocado Toast with Poached Egg

By Jason Logsdon

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4 eggs

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30-60 min

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Easy

Sous Vide - Avocado Toast with Poached Egg
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Recipe Details

Course: Breakfast

Difficulty: Easy

Prep Time: 5 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Sous Vide

Cuisine: American

Yield: 4 eggs

Ingredients

  • 4 eggs
  • 2 avocados
  • 2 tbsp olive oil
  • fresh lime juice
  • 4 slices whole grain bread
  • fresh basil leaves
  • Freshly cracked black pepper
  • sea salt
Poached eggs can be difficult to make with sous vide, and many people actually prefer the traditional method, but for those adventurous people out there, here’s how it’s done. For best results it is a two-step process. The eggs are first boiled, in their shells, for a minute or two to set the outside of the egg white. Then they are sous vided at a much lower temperature to cook the eggs through to the middle while still keeping them creamy. I like to cook them at 145°F but you can go a few degrees higher or lower, depending on the consistency you prefer for egg yolks.

INSTRUCTIONS

  1. Preheat a water bath to 145°F. Bring a pot of water to a boil on the stovetop. Prepare an ice bath with half ice and half water. Gently place the eggs in the boiling water and cook for 3 minutes.
  2. Remove from the boiling water and place in the ice bath for 1 to 2 minutes, then transfer to the water bath. Let the eggs cook for 45 minutes. Once cooked, remove them from the water bath.
  3. Peel and remove the flesh from the avocado, and mash together with the olive oil. Add the lime juice, and salt and pepper to taste, until the spread is slightly tangy and well balanced.
  4. Take a slice of toasted bread and slather on some of the avocado spread. Crack a poached egg on top slather on some of the avocado spread. Crack a poached egg on top then sprinkle with the basil, fresh cracked pepper, and sea salt.

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About the chef

Jason Logsdon

Jason Logsdon

Jason Logsdon is the President of The International Sous Vide Association, a best selling sous vide author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blowtorches, foams, spheres and infusions. He has published 15 cookbooks which have sold more than 60,000 copies. He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites and MakeThatBacon.com, a website dedicated to helping bloggers succeed.

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