Poached Eggs with Herby Goat Cheese, Avocado, and Lemon
This breakfast comes together quickly, yet delivers a powerful punch of flavors, textures, and aromas for a breakfast that dazzles. Runny yolks, creamy cheese, crusty bread...breakfast heaven.
Ingredients
- ¼ cup white vinegar
- 10 oz goat cheese slightly softened
- ½ cup sour cream
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh basil leaves
- ½ tsp garlic powder
- black pepper freshly cracked, to taste
- kosher salt to taste
- 8 eggs
- 2 small, ripe avocados
- good, crusty bread ciabatta works well here
- 2 cups baby arugula
- paprika for topping
- 1 lemon
Instructions
- In a wide sauce pan, bring a few inches of water, plus the vinegar, to a simmer.
- In a bowl, whip together the softened goat cheese, sour cream, thyme, basil, garlic powder, and salt and black pepper to taste (You can use an electric handheld mixer or just a spatula, like I do).
- Working with batches of 2-3 eggs at a time, crack each egg into individual bowls. Drop them one at a time into the simmering water. Poach the eggs for about 4-5 minutes per batch for runny yolks.
- When finished poaching, lift the eggs with a slotted spoon and place onto a plate lined with paper towels to drain slightly before plating.
- While the eggs poach, slice and toast the bread, and slice the avocado.
- To plate, swipe 2-3 tablespoons of the herbed goat cheese onto a plate. Place two poached eggs onto the goat cheese and sprinkle with paprika. Add ½ cup baby arugula to the plate and top with a few slices of avocado.
- Sprinkle all over with salt, freshly ground black pepper, and freshly squeezed lemon juice.
- Serve with the crusty toast.