Apr 11, 2008 9:52 am US/Eastern
Marathon Breakfast #1
Chef Peter Eco of Stix and 33 Restaurant and Lounge
Wholegrain Toast with Avocado, Baby Spinach and Poached Egg
Ingredients: 2 slices Whole Grain Bread
½ Avocado – scooped out of skin and mashed with a fork
(optional- add a little salt & pepper and lemon juice to keep it from oxidizing)
½ cup Baby Spinach –steamed
as needed – Salt and Pepper
as needed – Olive Oil
2 Eggs – poached
as needed – Chives, chopped
as needed – Tarragon, chopped
Techniques:• Toast bread.
• Spread mashed avocado onto toast.
• Place steamed spinach on toast. (Remember to drain off excess liquid).
• Put poached eggs on top of toast.
• Sprinkle with salt, pepper, chives and tarragon.
To steam spinach:
• In a microwave safe bowl place one cup of washed spinach (leave a little moisture on the leaves).
• Sprinkle lightly with a little olive oil, salt and pepper.
• Cover tightly with plastic wrap.
• Place in microwave on high for one minute. Toss. Drain out excess liquid.
To poach an egg:• Set a saucepan to boil that is about two-thirds full of water.
• Add a dash of white vinegar (the vinegar coagulates the egg white).
• Crack an egg into a ramekin, small bowl or soup ladle.
• Spin the boiling water to cool down the water before you drop in the egg. You will want to bring the water to a temperature of about 160-180ºF (71-82ºC).
• Carefully lower or drop the egg into the center of the whirlpool. Make sure that you do not drop the egg into boiling water (212ºF/100ºC), as this will toughen the eggs.
• Keep just below a simmer. Wait 3 minutes until cooked.
• Remove with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the saucepan.
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