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Poached eggs with coriander-lime sauce and avocado
Poached eggs with coriander-lime sauce and avocado
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Start your day right with Curtis Stone's zesty poached eggs recipe.
Ingredients:
  • 75.08 gm olive oil
  • Zest and juice of 1 lime
  • 30.00 ml fresh coriander, chopped
  • 1 spring onion, finely chopped
  • 1 small long red chilli, finely chopped
  • 40.00 ml Smart Buy white vinegar
  • 4 large Brand free range eggs
  • 4 rashers short-cut bacon, from the deli
  • 1 avocado, peeled, pitted and cut into large chunks
  • 2 Brand English muffins, split and toasted
  • 12 fresh coriander leaves, for garnish
Instructions:
  • Prepare the coriander-lime sauce by warming 1/4 cup of oil in a small saucepan over medium-low heat until it reaches a warm bath temperature, approximately 18°C.
  • Combine lime zest, lime juice, coriander, spring onion, and chili in a medium bowl. Pour all except 1 tablespoon of this mixture into the warm oil off the heat.
  • In a large deep saucepan, bring 2 litres of water and vinegar to a boil over high heat to poach the eggs.
  • Lower the heat to medium to keep the water at a gentle simmer. Carefully crack one egg into a coffee cup or small bowl and slide it into the water. Repeat with the remaining eggs. Poach the eggs until the whites are cooked but the yolks are still runny, about 3 minutes. Using a slotted spoon, remove the poached eggs from the water and place them in the warm olive oil-lime sauce off the heat until serving.
  • To finish and serve: In a medium heavy frying pan over medium-high heat, cook the bacon and remaining tablespoon of oil until the edges of the bacon turn crispy, about 2 minutes per side. Drain the cooked bacon briefly on paper towels before serving.
  • Carefully incorporate the avocado chunks into the zesty lime-herb mixture. Sprinkle with salt to taste.
  • Place a rasher of bacon on each toasted English muffin half. Spread the avocado on each half, creating an indentation for the egg. Carefully place the poached eggs on top of the avocado. Season with salt and pepper. Drizzle each with sauce, ensuring even distribution of herbs and chili. Finish with coriander leaves and serve promptly.

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