Cookin' with Culinary: Poached Egg on Avocado Toast with Chef Don Cortes

Looking for a yummy, protein packed meal? Join Chef Don as he demonstrates how to make avocado toast topped with poached eggs and mustard cream sauce. With an easy-to-follow recipe and a delicious outcome, you may just find your new favorite dish! Here’s what you’ll need to know to get started. 

Ingredients:

  • 2 Large, Whole Eggs 

  • 1 Tbl. Vinegar

  • ½ Avocado

  • 2 pieces of French Bread

  • ¼ cup Sour cream

  • ¼ cup Milk

  • 3 tsp. Spicy mustard

  • Salt and Pepper to taste

Equipment & Utensils:

  1. Medium pot

  2. Ramekins (2)

  3. Slotted spoon

  4. Towel

  5. Spoon

  6. Plate

  7. Tongs

  8. Paring knife

  9. Spatula

  10. Small bowl

Looking for a yummy, protein packed meal? Join Chef Don Cortes as he demonstrates how to make avocado toast topped with poached eggs and mustard cream sauce....

For the Poached Egg: 

1. Fill a medium pot with water to about 2” deep. Bring the water to 190F.

2. Meanwhile, crack the egg into a ramekin. For efficiency, use 1 ramekin per egg.

3. When your water reaches 190F, you are good to go. If you don’t have a thermometer, you will know that the water is ready when you see small bubbles forming at the bottom of the pan.

4. Pour 1 tablespoon of vinegar in the water and stir. The vinegar will firm the outside of the egg and the circular movement of the water will help form its shape.

5. Gently pour the egg as close to the water as possible. The egg should poach for about 4 minutes. Once the time is up, remove the egg from the water using a slotted spoon.

6. Transfer the egg to a towel to drain excess water. At this point, you can remove the loose egg white around the yolk. Set aside.

For the Sauce: 

1. Mix sour cream, milk, and mustard until smooth in a small bowl. Set aside.

For the Avocado Toast: 

1. Toast the bread directly on the stove burner for a quick sear. 

2. Thinly slice the avocado directly on the skin.

3. Scoop out the avocado onto the cutting board, flat side down.

4. Gently press to separate the slices.

5. Layer the slices on the toasted bread and season with salt and pepper.


Assemble!

6. Add the poached egg to the avocado toast.

7. Top with the mustard cream sauce.





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