A weekend brunch is one of the simplest and greatest pleasures of life. Seating down at home while enjoying a rich meal could be easier than you think, and there is not need to sacrifice on the healthiness of the food. This is all you need:
- Two Eggs per person
- 2 Slices of Artisan bread per person
- Baby Arugula – 1 cup per person
- 1 cucumber
- 1/2 Avocado per person
- Olive oil
- Salt
- Pepper
- Balsamic Vinegar Reduction
The eggs
Poached eggs are perfect for any brunch and relatively easy to make. The fresher the eggs, the easier it is to poach them. Try to avoid eggs that have been seating on the fridge for more than 5 days, the egg whites will be too soft and runny for a good final product.
Fill a frying pan and fill with 1 inch of water. Heat the water until it starts boiling. If the eggs are slightly older than ideal, you may want to consider adding 1 or 2 oz of white vinegar to help the eggs stay together.
Just break the eggs into the boiling water and let them cook slowly. Some cooking books recommend creating a small swirl with the water to keep the egg white tight but this is not practical when cooking more than one eggs at a time. Since poached eggs should be serve immediately, try to avoid cooking the eggs one at a time. Let the eggs cook for 3 minutes approximately; the easiest way to know if your eggs are ready is to look at the egg whites, remove the eggs from the boiling water when all the egg white is no longer transparent.
The avocado toast
Get all the ingredients ready for the toast and just prepare very fast while the eggs are cooking. Three minutes may seem like a short time but trust me, it is all you need.
Use a small bowl for the avocado. Cutting the avocado in quarters tends to make the process much faster. Smash the avocado with a fork.
To plate, or present, all the food, consider using a dish that is proportional to the amount of food being served. Serve the smashed avocado on top of the sliced bread and then add a small amount of olive oil, salt, and pepper. Do not add too much olive oil or it could be messy to eat the toasts.
Add the baby arugula with the sliced cucumber next to the toasts and add some balsamic reduction and olive oil to taste.
You can serve the poached eggs on top of the avocado toast or on the side.
