Avocado & Poached eggs on Toast is one of our family favourite breakfasts. Its healthy, its light and the creamy texture and taste of avocado is just perfection and the hint of lemon in avocado is absolutely divine…… Trust me!
- 2 thick cut bread slices (I use “Lawsons – Traditional White” in Australia you can get whichever one you like)
- 1 good ripe avocado
- 1 lemon
- A pinch of parsley
- Some butter (to toast)(at room temperature)
- 4 eggs
- Some water
- 1 tbspn distilled vinegar
- Some salt and pepper to season
-Heat your oven to 200 degrees Celsius.
-Smear the butter on your thick cut bread slices and put them onto a baking tray and bake for about 5 – 10 minutes or until the toast is rusty and crispy.
-Meanwhile make your avocado spread. Take out the avocado in a bowl and mash it. squeeze some lemon juice, sprinkle some parsley and mix.
-Take out the toasts from oven, let them sit on a cooling rack until we get our eggs poached.
-For poaching the eggs, fill your 22cm saucepan half with water and bring it to a boil. Add distilled vinegar. Now crack the egg in a small bowl and very carefully take it near the boiling water. Dip half of your bowl in the water and leave the egg in the water. Do same with other eggs. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.
-Now with a slotted spoon take the eggs out and put them on the plate.
-We have got all our products ready, our spread is ready, our toasts are ready and our eggs are poached so let’s assemble them.
-Spread some avocado dip on the toast (Be generous with that) and place 2 eggs on each toast. Season with some salt and pepper and serve.
As easy as A B C…..
This recipe is my best friend’s recipe, I found it easy to make so here I am sharing it with you….. Aiba! Cheers to your recipe honey, You are an amazing chef!!!! 😀
- 3 cups rice (soaked in water for 30 – 45 minutes)
- 10 cups water (to boil the rice)
- 2 large orange carrots (peeled and grated)
- 6 – 8 scallions/ spring onion chopped (green part and light green beginning part)
- 2 tbspns soy sauce
- Some salt
- 3 eggs + few drops of yellow food colour = thin omelette in 1 tbspn oil. Cut into fine pieces.
-Boil water and add soaked rice. Bring it to a boil and when they are just cooked strain them. Discard the water and keep the rice in the pot.
-Add some more salt, omelette cut into fine pieces, grated carrots and spring onion to the rice in the pot. Splash some soy sauce and cook covered on low heat for 5 minutes. Stir and serve with any curry you want.
Tiramisu ….. A classic Italian dessert you can find on any continental or Italian restaurant menu. Creamy custard layered with coffee dipped sponge fingers and dusted with dark chocolate shavings and cocoa. Sounds great 😀
This is one of the easiest recipes I know and to be very honest, this is the only recipe I have tried cos after this I don’t think I need any other….. Try this on your this weekend party and enjoy with friends or family or both 😉
- 2 cups strong black coffee + 1/3 cup orange juice or any coffee liqueur
- 3 eggs, separated
- 1/3 cup caster sugar
- 250g mascarpone
- 300ml thickened cream, lightly whipped
- 1 large packet of sponge fingers (savoiardi)
- Cocoa and shaved chocolate, for dusting
-Pour coffee into a shallow dish. Set aside.
-Now take 3 mixing bowls, small for whipping the cream, medium for whipping the egg whites and large for whipping the egg yolks and mixing everything at the end.
TIP: If you don’t like or you don’t want to wash whip attachments after every use, whip egg whites first, then cream and then yolks and sugar. Like this you can move things fast.
-Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
-Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
-Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
Say hello to the weekend!!!!!!!
- Tasty cheddar 1 cup
- 4 eggs
- 4 tbspns milk
- Some chopped Italian parsley
- Some sliced champignons (tinned) / Fresh mushrooms sauteed in 2 tspns oil
- 2 tbspns hot sauce (I used Tabasco, u can use any of your choice)
- Some salt
- 1 tbspn butter/ 2 tbspns olive oil to fry
-In a mixing bowl, crack 4 eggs; add milk and everything except the mushrooms and the cheese.
-Whisk well. Adjust your seasonings and melt some butter or heat some oil in the frying pan. Use a reasonable frying pan, non-stick and good sized.
-Pour over the egg mixture and wait until it spreads. Do not touch, flip or do anything at this point. Lt it spread and cook on low medium heat.
-When the edges start turning white sprinkle your mushrooms and cheese. Leave it for 30 seconds to a minute and then fold the omelette. Carefully flip it if necessary otherwise after some time remove from the plan onto your serving dish.
-Serve hot with toasted multi grain bread.
Something my family likes but i don’t!!!!!!!
- 2 potatoes washed, peeled and cut into thin slices
- 8 eggs
- 1 onion sliced
- 2 tomatoes
- 1 tspn ginger paste
- ½ cup oil
- 4 green chillies sliced
- 4 tbspns fresh chopped coriander
- 1 tspn garam masala
- Salt to taste
- 1 tspn red chilli
- ¼ tspn turmeric
-Heat oil in a pan and fry onion and ginger until golden brown.
-Add potato slices, spices and chopped tomato and cook covered for about 10 minutes on low heat until the potato is tender. Don’t add any water, let the potatoes cook in the moisture of tomatoes.
-When it starts looking like a simmered curry, crack in 8 eggs and mix. Break the yolks and cook on low medium heat until the eggs get scrambled. Add green chillies and coriander and serve hot with parathas or white bread slices.
Famous Breakfast combination in the province of Punjab, Pakistan. You can get it anywhere in Punjab even in NWFP and other provinces but home made is the best and when Ayesha’s Kitchen recipe is followed its awesome!
Try out and let me know what you think about it!
- 2 eggs
- 2 tspns milk
- Some salt and red chilli flakes
- 1 shallot chopped
- 1 small tomato chopped
- 1 green chilli chopped
- 2 tbspns chopped capsicum
- 1 tspn chopped spring onion
- 2 tspns chopped coriander
- 2 tspns oil for frying
-In a mixing bowl, crack 2 eggs, add milk, salt and red chilli flakes and whisk.
-Now add vegetables and stir.
-Heat some oil on a griddle (tawa)/ or in a frying pan and spread this egg mixture all over. When egg starts to turn white on the edges, flip the side and cook until its golden.
-Serve hot with parathas and achar.