Sous Vide - Avocado Toast with Poached Egg

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.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Sous Vide

Keywords

30-60 min, 4 eggs, avocados, breakfast, contributed, cook 45 min, easy, eggs, fresh basil leaves, fresh lime juice, freshly cracked black pepper, Jason Logsdon, modern, olive oil, prep 5 min, sea salt, sous vide, whole grain bread

Prep Time

5 min

Cook Time

45 min

Servings

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

Instructions

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.
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.
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.
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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