A light breakfast or lunch, – easy to make and really delicious. Many people never dare to try poaching eggs, – simply because they fear it is a terrible faff. And that is such a shame, because it is not fiddly at all, and it tastes wonderful.
So get out a saucepan and a whisk, – you can have poached eggs in under 3 min. 😉
Toasted Danish rye bread (rugbrød) with avocado and poached egg
Recipe for smørrebrød (open-faced rye bread sandwiches) with toasted rye bread, avocado and poached egg.
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Ingredients
- 4 slices Danish rye bread (rugbrød)
- 2 large avocados
- 4 eggs
- 1 handful pea shoots or other greens
- Salt and freshly ground pepper
- A little sesame seed, tomato seasoning or similar (optional)
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Method
- Toast the slices of rye bread in a toaster and leave them to cool on a wire rack.
- Crack the eggs into separate small bowls.
- Heat a saucepan of water with a pinch of salt – it should not boil, just barely simmer.
- Using a whisk, stir the water gently into a slow whirlpool and slide an egg into it, – only one at a time. If the pan is large you can poach several at once, – but wait until the first egg has started to set a little before adding the next.
- Let the eggs poach for 2 1/2 minutes, then lift them out with a slotted spoon.
- Cut the avocados into thin slices and gently press them out into a fan.
- Top the slices of rye bread with avocado and a few greens.
- Place the egg on top of the avocado and season with salt and freshly ground pepper – and a little sesame seed or similar, if you like.
- Serve immediately.
Nutrition
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