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Restaurants›Taps Public House›Poach Egg & Avocado Recipe

Poach Egg & Avocado Recipe

Inspired by Taps Public House

Time25m

Serves2

thick-cut sourdough, house made guac, poached eggs, soleggiati tomatoes, radish, pomegranate, Taps brunch salad, lemon zest, smoked paprika

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Ingredients

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Toast & Base

2 slices thick-cut sourdough slices

1 tbs Unsalted butter

House-made Guacamole

1 unit ripe avocado

1 tbs ReaLime juice

2 tsp finely chopped red onion

1 tbs finely chopped cilantro

1 tsp sea salt

1 tsp freshly ground black pepper

1 tsp optional: finely diced jalapeño

Poached Eggs

2 unit Large eggs

1 tbs white vinegar

4 1/4 cup (1000 ml) water

1/2 tsp Celtic sea salt

Soleggiati Tomatoes

12 unit cherry or grape tomatoes (halved)

1 tbs extra-virgin olive oil

1 tsp Lemon zest

1/4 tsp Celtic sea salt

1/2 tsp Smoked paprika

Taps Brunch Salad & Garnish

1 cup mixed salad greens (baby kale, arugula, frisée)

3 unit thinly sliced radish

2 tbs pomegranate arils

1 tsp extra-virgin olive oil (for salad)

1 tsp fresh lemon juice (for salad)

1/2 tsp lemon zest (for finishing)

1/4 tsp smoked paprika (for finishing)

0 to taste salt & pepper

Method

Toast & Base

Heat a skillet over medium heat. Butter both sides of the sourdough slices lightly. Toast the sourdough in the skillet 2–3 minutes per side until golden and crisp. Keep warm.

House-made Guacamole

Make guacamole

Halve the avocado, remove pit, scoop flesh into a bowl. Mash with a fork to a slightly chunky consistency. Stir in lime juice, red onion, cilantro, salt, pepper and optional jalapeño. Taste and adjust seasoning. Keep covered to prevent browning while you finish other components.

Soleggiati Tomatoes

Toss halved tomatoes with olive oil, lemon zest, salt and smoked paprika. Spread on a small baking sheet or skillet and either roast under a hot broiler for 4–6 minutes until blistered and just softened, or sauté in a small skillet over medium-high heat 4–6 minutes, shaking pan occasionally. Remove from heat and set aside.

Poached Eggs

Fill a medium saucepan with about 1 L (1000 ml) water and bring to a gentle simmer over medium heat. Add vinegar and salt.

Create a gentle whirlpool in the simmering water by stirring with a spoon. Crack one egg into a small ramekin. Slip the egg into the center of the whirlpool and let cook undisturbed 3–3.5 minutes for a runny yolk (4 minutes for slightly firmer). Repeat with second egg. Use a slotted spoon to lift eggs and briefly rest on paper towel to remove excess water.

If cooking both at once causes crowding, poach sequentially and keep finished eggs in a bowl of very warm (not boiling) water for up to 5 minutes before serving.

Taps Brunch Salad & Garnish

In a small bowl toss mixed greens and sliced radish with olive oil, lemon juice and a pinch of salt and pepper. Taste and adjust.

On each toasted sourdough slice, spread an even layer of house guacamole (about half the guac per slice). Top each with a handful of the dressed brunch salad leaves.

Place one poached egg on top of the salad on each slice. Spoon a few solelgati tomatoes around or on top of the egg.

Sprinkle pomegranate arils over the toasts, then finish with a light dusting of smoked paprika and a little lemon zest over both toasts for bright aroma. Season with salt and pepper to taste.

Serve immediately while eggs are warm and yolks runny.