Super simple elevated avocado toast breakfast with poached egg and an easy brown butter hollandaise. The perfect way to take your toast to the next level.
Brown butter everything is delicious. Why not incorporate it into something savoury like your hollandaise sauce. To keep things simple we used store bought hollandaise and simply browned our butter in a saucepan and added some tumeric to give it a deeper yellow tone. It makes all the difference.
A touch of mustard with eggs especially in a breakfast sandwich is the way to go. It just adds a depth of flavour. We recommend adding it to all of your future egg sandwiches- trust us!
Top your avocado with any remaining fresh herbs and greens you’ve got laying around. It doesn’t have to be basil or green onions, whatever you’ve got on hand would work. As a last resort you can turn to dried herbs.
To poach eggs, bring a medium sized pot of water to a slow boil and reduce the heat slightly. If you’ve never poached eggs before adding white vinegar to the water is an easy trick to help the eggs perfectly poach. (i.e. helps the egg stay together and the whites don’t separate) Just a little will do. We like to use a whisk and stir the water a little bit to get a small vortex going. Crack your egg into the pot when the vortex calms down. Depending on your confidence level start with poaching one egg at a time. You can do two if you are really comfortable with the method.
You should let your eggs cool for a minute or two before plating. Remove with a slotted spoon to ensure there is no excess liquid. For a medium poached egg it takes about 3 minutes. Ensure that the heat is between medium-high as to avoid over cooking your eggs.
We hope you enjoy this recipe. Be sure to tag us @thecommunalfeast and #thecommunalfeast