This gorgeous and elegant poached egg sandwich will impress anyone.Runny silky yolk over smooth avocado spread and topped with tangy flavorful chimichurri sauce.It’s perfect for brunch and will transform your typical breakfast to fancy one.Poached eggs may sound like something very complicated to make, but actually it’s really easy with just few simple steps.
1/4 cup vinegar/white wine vinegar
1 Hass avocado
4 your choice of english muffin halves,sliced baguette,bagels,etz…
salt and pepper
1 tablespoon lemon juice
2 tablespoons finely chopped cilantro
2 tablespoons finely diced yellow,green,red,orange bell pepper
2 tablespoons finely diced tomatoes(liquid removed)
1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 tablespoon finely chopped italian parsley optional
1 tablespoon finely diced jalapeños/red chili pepper optional
Other optional ingredients:
Sliced turkey or chicken breasr
In a small bowl combine cilantro,tomatoes,bell peppers,white balsamic vinegar,olive oil,salt and black pepper (and other optional ingredients like parsley and jalapeños).Set aside.
Toast your choice of bread.
In a bowl smash avocado with lemon juice and salt.
Fill a medium pot 1/2 way with water and bring to a boil.
Add vinegar. Turn the heat down to low and add the eggs one at a time(max 2 per pot).Cook for about 3-4 minutes shaping the egg white with spoon.Take out the eggs one by one with a slotted spoon.
Spread avocado mixture on the bread.
Place two poached eggs on top.
Add chimichurri sauce over poached eggs and serve.