It’s Monday–not always the most favorite day of the week. But here’s a REALLY quick and easy sandwich that will start your Mondays off right. I’m always in a rush before work but when I make this and take 5 minutes to inhale it, I am so satisfied and it really makes me a happier person. Trust me, my office appreciates when I come in a happier person.
It’s incredibly simple too! Just an english muffin, some avocado, smoked salmon… like so…
and a poached egg! “Poached egg?!” you say? Ahh, piece. of. cake. I will teach you.
OK, confession: The first time I ever tried poaching an egg was two weeks ago! Gah!
I’ve always want to try because 1) eggs benedict is one of my favoriteeee brunch dishes, 2) I love the runny yolk that a poached egg gives, and 3) it’s just pretty looking.
But I’ve always been terrified of trying to do it myself!
So basically, now I’m a pro. I’m 3 for 3 and if I can do it, then SO CAN YOU. It’s reallyyyy simple! Way more simple than I thought it would be. I read that some like to put vinegar in their water, or measure their water to a certain height but I just threw all of that out the window. My way totally works. [Update: I’ve started adding a teaspoon of white vinegar to this process after all…it totally helps keep the egg whites together!]
How to Poach an Egg
Step one: Fill pot with water about halfway or at least 4 inches high. Add a teaspoon of white vinegar and crack an egg into a ramikin or a shallow bowl/dipping bowl.
Step two: Bring water to just under a boil or a slow simmer (where the bubbles are floating from the bottom of the water to the surface of the water but isn’t bubbling to a boil!)
Lower the stove temperature to low. Take a slotted spoon and give the water a couple GENTLE swirls.
Step 3: When the water settles on the surface (about 5-10 seconds after you swirl), slowly lower the bowl with the egg into the water. When you release the egg from the bowl, the water should still be moving enough to gently bring the egg into the very slow whirl.
The whites of the egg should be forming around the yolk. Like this…
Step 4: Let cook for 4-5 mins, depending on how cooked you want your egg. Mine was done when it looked like this…
Step 5: Using the slotted spoon, carefully lift the egg out of the water. Tilt spoon slightly on each side to let the excess water run off the top of the egg.
Serve immediately. Voila!
So, since this is just as easy as pan frying an egg, here is a great way to get your day up and running when on a time crunch–no excuses for skipping breakfast anymore!
Happy Monday, friends!!!!
Easy and Quick Open-Faced Breakfast Sandwich (Serves 1)
- 1 whole wheat english muffin
- 1/2 of an avocado
- a couple pieces of smoked salmon
- 1 poached egg (as prepared above)
- salt and pepper
1. Toast a whole wheat english muffin.
2. Take half of an avocado, scoop it onto the one side of the english muffin and mash it into the bread.
3. Layer on the smoked salmon.
4. Add the poached egg and sprinkle with some salt and pepper to taste!
5. Eat a healthy, filling, and nutrient filled breakfast. Use other half of english muffin to soak up the runny egg yolk. Yum!
DONE! How easy was that?! And if you’re not trying to beat the clock then fry up some crunch bacon to top off the sandwich. Bacon’s just the best.