Poached eggs on a bed of portobello mushroom
Poached eggs is a great weekend breakfast. Instead of serving it on a traditional crunchy baguette slice, Kristina Podrezova proposes a more interesting and healthy way of serving. On a bed of portobello mushroom pieces. Luscious, fleshy, smelling like forest after rain, covered with a generous coat of velvety guacamole and spicy salsa sauce. With poached eggs on top. With its' robust and tender whites and hot liquid yolks.
Kristina Podrezova, photographer and food enthusiast.
2 big portobello mushroom pieces
1 soft avocado
1 ripe tomato
¼ red onion
a bunch of cilantro or parsley
1 tbsp. olive oil
chili flakes to taste
salt to taste
1 tbsp. vinegar
1) Make the salsa ahead of time, so by the time you use it, it would be even more flavorful and bright. Finely chop tomato and onion, mince cilantro or parsley. Combine and dress with oil, add a little salt.
2) Now it's time for guacamole. To make guacamole, combine avocado pulp with lime juice (1-2 tsp. of juice is usually enough for one avocado) and salt. Add a little greens if you like.
3) Boil poached eggs. Crack an egg into a small bowl or glass. Make sure the yolk is intact. Pour water to a small pot, add vinegar. Bring to a boil and reduce heat. Use a spatula to create a whirlpool in the water (vigorously stir with a spatula clockwise or counter clockwise) and slide the egg into water. Wait until the white sets and repeat with the other egg. Cook no longer than 3-4 minutes. Remove from water with a skimmer or a spoon.
4) While the eggs are cooking, fry portobello pieces on both sides until cooked – couple minutes for each side. After the mushrooms start exuding their juice, keep them on a frying pan for 1 minute more and remove.
5) Serving. Spoon some salsa sauce on the opposite side of one of the mushroom pieces, and guacamole on the other one. Place eggs on top. Sprinkle chili flakes and salt to taste. Garnish with fresh greens.