Poached Eggs on Rye Crispbreads with Sundried Tomato Guacamole

A lot of people on my Instagram think I’m vegan, or mostly vegan. As much as I love plant-based foods, I eat a lot more meat than people think and I’m not vegan or even vegetarian! (If you put me in front of a table with nothing but sashimi, I guarantee you that I would eat every single piece of sashimi on that table.)

However, I think that it’s okay I don’t have a “diet” label at the moment, because I can cater to everybody. Most of the time, my breakfast is vegan, my lunch is vegetarian/gluten free, and my dinner is Paleo. I like experimentation, don’t you?

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I also tried experimenting with how I cook my eggs. I usually fry some whole eggs sunny side-up, but for the longest time I wanted to try poaching my eggs. Today I was so surprised by how easy it was! Cleaning up the mess was not fun, but the results of the soft white and the rich, runny yolk were worth it, hands down. What was also A-plus was the sundried tomato guacamole on top of the rye crackers. It is basically the love child of a Mexican and Italian dip.

One thing that I absolutely love about these poached eggs is that you don’t have to add any oil to a pan and you are guaranteed a runny yolk. I’ve had experiences where I’d overcook sunny side up eggs or boiled eggs and end up with a pasty yolk in the middle. Blech!

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Also–I know that most people would have poached eggs on rye toast, but I really wanted a big crunch and went with some delicious Ryvita rye crispbreads my sister found at Whole Foods. This post isn’t sponsored at all, but really do try their crackers if you don’t have a gluten allergy because they’re astounding addictive.

You can have these poached eggs and rye crackers with whatever you want–hash browns, turkey bacon, cottage cheese and fruit, an oatmeal Greek yogurt parfait, or even apple slices and nuts/nut butter! On the side of the eggs on rye are slices of smoked salmon with a lemon grass stir-fry of mushrooms and red bell peppers. The stir-fry was cooked by my mother, so I can’t provide that recipe just yet. Hopefully it’ll come up soon!

  • If you have a dietary restriction, just make substitutions: GF crackers/bread/muffins, Paleo-friendly crackers/bread/muffins, ketogenic slices of meat, or tofu/tempeh/mashed chickpeas instead of eggs!

RECIPE (sundried tomato guacamole)

  • 1-2 avocados
  • 1/2 cup sundried tomatoes
  • Pinch of salt and pepper
  • 1/2 tsp Sriracha sauce or any chili sauce you have
  • Opt: olive oil, basil, etc.

PROCEDURE (sundried tomato guacamole and rye)

  1. Blend avocados, Sriracha and spices in a food processor, blender or even mash it thoroughly by hand with a fork or potato masher.
  2. Stir in the sundried tomatoes.
  3. Spread as little or as much guacamole as you want on each rye crispbread or whatever substitution you want.
  4. Sprinkle arugula on each crispbread and set aside.

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RECIPE (poached eggs on rye)

  • 2 whole eggs
  • 2 rye crispbreads****
  • 1/4 cup wild arugula

**** = see above for substitutions

PROCEDURE (poached eggs)

  1. Crack each egg in separate bowls.
  2. Heat a wide, deep saucepan filled with two or more inches of water (not too full otherwise the water will splatter when you make the whirlpool.) on high. Once bubbles form, lower the heat to a simmer immediately.
  3. Pour one egg into the saucepan and cook gently for 3-4 minutes, or until the white completely cooks and the yolk is golden.
  4. Take a large plate and place a paper towel on top.
  5. Use a spatula or slotted spoon to carefully scoop out the cooked egg and place on the paper towel plate.
  6. Repeat steps 3 and 4 with second egg.
  7. Gently blot each egg with the paper towel until the eggs are dry.
  8. Place one egg on one rye crispbread and serve with whatever side you desire!

 

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How do you like your eggs? Would you ever try eggs on a cracker?


7 thoughts on “Poached Eggs on Rye Crispbreads with Sundried Tomato Guacamole

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