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.
French Toast is one of my family’s favorite breakfasts. I treat them with it at least once a month as it is very fattening and loaded with calories ……
- 4 white bread slices (thick, toast slices)
- 2 large size eggs
- 4 tbspns oil/ butter
- 4 tbspns sugar
- ¾ cup milk
- Some maple syrup
- Some berries
- Some sliced bananas
-In a mixing shallow bowl, combine milk, sugar and eggs. Whisk in a way that the sugar is well incorporated with the mixture.
-Now take a bread slice, dip and soak in the egg mixture and fry in 1 tbspn of butter/ oil until it is red and gives a caramelized look from both sides.
-Flip it on a serving plate.
-Do the same with other slices. Top them with some berries, bananas and maple syrup and serve hot. You can also use ice cream, chocolate syrup, cinnamon sugar, icing sugar, vanilla sugar, apple slices etc. for the topping.
A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….
- 200gms peeled, deveined prawns (raw)
- 1 tbspn corn flour
- Some salt
- Some paprika
- Some black pepper
- Some cracked chilli
- Some chopped Thai chilllies
- 2 tbspns parsley/ coriander
- 1 tspn sesame oil/ any other oil
- 1 tspn vinegar
- 3 white bread slices (without sides, cut into 4 triangles each)
- Oil for frying
-Chop off shrimp tails and dispose them off.
-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.
-Spread the shrimp paste of toasts.
-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.
-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.
-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.
-Fry each toast for one minute or until golden brown.
-Take them out and serve hot with tartar sauce.
This will make 12 shrimp toasts.