Add a kick & some crunch to your breakfast thanks to this super easy cooking hack that will have you wanting to make poached eggs every morning!
Deep-Fried Poached Egg with Avocado Cream
Add a kick & some crunch to your breakfast thanks to this super easy cooking hack that will have you wanting to make poached eggs every morning!
Equipment
- Pot
- Wooden spoon
- Piping bag
- Large Glass Casserole Dish
- Marinade Injector
- Blender
Ingredients
- 1 cup cold water
- 1 pinch salt
- 0.25 stick butter
- 1.5 cups flour
- 5 eggs
- 2 tbsp lemon juice
- 1 avocado
- 3 tbsp vinegar
- 2 tbsp salt
- 6 cups boiled water
- 1 egg
- flour + egg + spicy red chip crumbs for the breading
Instructions
- For the choux pastry, add the water, salt, and butter to a pot over medium heat and bring to a boil. Remove the pot from the heat and quickly fold the flour into the mixture with a wooden spoon. Place the pot back on the stovetop and stir the mixture until it pulls away from the bottom of the pot. Let the dough cool for 1-2 minutes and stir in the first egg. Let the dough cool for another 5 minutes and then stir in each additional egg, one at a time until, until it is completely incorporated into the dough. Spoon the finished choux pastry into a piping bag and heat some cooking oil in a large pot to 350°F. Turn a large glass casserole dish upside-down and pipe the choux pastry onto the glass in the shape of a leaf. Flip the casserole dish over, dip the bottom of the dish into the hot cooking oil so that the choux pastry leaf is submerged, and hold for 3-5 minutes. Carefully loosen the fried choux pastry leaf from the casserole dish and place it on a plate.
- For the avocado cream, fill a marinade injector with lemon juice and inject it into the avocado, making sure to move it back and forth to soften the avocado flesh inside. Use your hands to squeeze the avocado cream out of the hole made by the marinade injector into the gaps in the choux pastry leaf.
- For the poached egg, add the vinegar and salt to a blender and place a small bowl inside. Pour the boiling water into the blender and turn it on so that the liquid starts rotating. Carefully crack the egg into the small bowl inside the blender and let the egg cook for about 10 minutes.
- Dredge the poached egg in flour, egg, and spicy red chip crumbs and deep-fry in the hot cooking oil for 2-3 minutes.
- Place the deep-fried poached egg on top of the crispy choux pastry crust filled with avocado cream before serving.
