By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and
am eligible to win prizes associated with the contest. I was not compensated for my time.
My husband likes his eggs so runny it scares me. It kind of makes me gag. There’s something about a runny egg that skeeves me out. When he’s eating his almost-raw eggs I usually can’t watch or I will lose my appetite. Don’t get me wrong, I like a sunny side up egg as much as the next gal, but cook up the whites, man! He likes his meat pretty raw as well. I’m sure he has a parasite…or two. Thank goodness for our immune system, right?
Which leads me to poached eggs. I love a good poached egg but I’m usually that girl who’s ordering her eggs “cooked through” (usually accompanied by an eyeroll from you know who). I just don’t trust that they won’t be too runny and then I can’t eat them. I also don’t really love the idea of getting sick from a raw egg. Salmonella is not on my to-do list.
Which brings me to today’s Poached Eggs on Sourdough with Cilantro Avocado Sauce. This was a shared breakfast…guess which half is mine? It was super easy to make and very light. I just toasted a slice of fresh sourdough bread and topped it with my favorite dandelion and beet microgreens. Then I added the poached eggs and some dollops of the creamy avocado sauce. It was pretty spectacular, despite the runny egg. 🙂
If you’re like me and get a little cautious when it comes to runny eggs, you will love Davidson’s Safest Choice Eggs. These eggs are special because they’re pasteurized in an all-natural warm water bath. This eliminates the risk of Salmonella while retaining all of the egg nutrients and flavor. If you’re like Hany and you love a good raw or under-cooked egg, you can safely use Davidson’s eggs in all your raw applications (think sauces, salad dressings, and ice cream).
So tell me — what’s your egg preference, runny or cooked through?
Poached Eggs on Sourdough with Avocado Cilantro Sauce
- 2 Davidson's Safest Choice Pasteurized Eggs
- 1 tsp grass fed butter
- 2 handfuls microgreens sprouts, or greens
- 1 large slice sourdough bread halved
- lemon juice for poaching water
For the Sauce:
- 1 avocado
- 2 Tbsp fresh lime juice
- 1/4 cup water
- 1 Tbsp Extra Virgin Olive Oil
- dash sea salt
- 1/4 cup chopped cilantro
Slice your sourdough bread and trim off crust around edges. Toast lightly and place on plate. Top with microgreens.
To make sauce, add all ingredients into your blender and blend until smooth and pourable. Add more water if it's too thick.Taste and season with salt, as needed. Set aside until egg is ready.
Crack eggs and place in small bowl.
Fill small pan with water. Add a squirt of lemon and dash of salt to the water. Bring to boil and then reduce heat to simmer.
Add the eggs to water and let poach until desired doneness, up to 3 minutes.
Remove from poaching water and place on greens. Top with avocado sauce and pepper.