Tuesday, 24 October 2017

Poached Eggs on Avocado & Tomato with Capers and Mustard 'Hollandaise' – Another Eggy Journey

Carole's Chatter: Poached Eggs Avocado Tomato Capers Mustard Reprised


This dish of Poached Eggs on Avocado & Tomato with Capers and Mustard "Hollandaise" was pretty simple to make but I thought it looked pretty.  It would have been even prettier if I was better at cooking poached eggs.  They turned out ok but were ragged around the edges! 

I just popped some slices of tomato and avocado onto each plate – making sure to put lemon juice on the avocado so it didn’t turn brown. 

I made a little sauce – which is not a "hollandaise" but was meant to be a similar colour – I put a little mayo, hot English mustard, white pepper, lemon juice and extra virgin olive oil together.  It ended up being quite – piquant – ie tangy. 

I also roughly chopped a forkful of capers.

I poached the eggs in a pan of just simmering water.  I put a dash of vinegar into it – but it didn't seem to help the eggs to hold together much.  I stirred the water just before putting the eggs in – again I don't think it made much difference.

Then when the eggs were done I popped them onto the avocado/tomato slices, spooned a little of the sauce on top and the capers.  It was fresh, healthy and even tasted great!


1 comment:

Your comments are most welcome. Cheers