Brown Butter Poached Eggs with Avocado

Brown Butter Poached Eggs with Avocado - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

This Breakfast is 10/10. No Cap.

You know that moment when you take a bite of something so perfectly balanced the world goes quiet for a second? That’s this breakfast. Forget soggy toast and sugary cereals that leave you hungry an hour later. Here you get crisp bacon that actually snaps, mushrooms seared until deeply caramelised and full of umami, and a drizzle of nutty brown butter that smells incredible the second it hits the pan. It’s warm, crunchy, rich in all the right ways, and loaded with protein to start the day strong.

These aren’t textbook eggs. Just jammy yolks, real flavour, and a breakfast that actually carries you through the morning.

If someone served a breakfast like that down the street, I’d happily pay a small fortune for it, plus I’d give the Chef a generous tip!

Ingredients

6 rashers streaky bacon
1 tbsp olive oil
7oz - 200g button or Swiss brown mushrooms, thickly sliced
½ tsp fine sea salt
¼ tsp black pepper
½ tsp fresh thyme leaves
2 large ripe tomatoes
1 tbsp olive oil
Pinch fine sea salt
1 ripe avocado
½ tsp lemon zest
1 tsp lemon juice
Pinch fine sea salt
4 very fresh eggs
3 tbsp unsalted butter
To Serve
2 thick slices sourdough
1½ tbsp unsalted butter, for frying bread
2 tsp dukkah
Chopped chives

Steps

Step 1
Preheat oven to 350°F – 180°C. Lay bacon flat on a tray lined with baking paper. Bake 15 to 18 minutes until crisp but not brittle. Set aside warm on a rack so it stays crisp.
Step 2

In a frying pan over medium heat, add mushrooms in a single layer with no oil. Let them sit. They’ll release moisture and toast on the edges. Don’t touch them yet. Once the water cooks off and they begin to take colour, add 1 tbsp olive oil and a knob of butter. Now season with salt, pepper and thyme. Cook another 2 to 3 minutes until golden and slightly caramelised. Remove from heat, keep warm.
Step 3

Slice the top and bottom off the tomatoes so they sit flat. Cut into thick slices. In the same frying pan over medium heat, heat olive oil. Sear tomatoes 1 minute per side. They should soften slightly but hold shape. Season lightly with salt. Remove carefully. Keep warm.
Step 4

Mash avocado with lemon zest, lemon juice and salt. Keep it textured, not baby food.
Step 5

Bring a saucepan of water to a gentle simmer. Add a small splash of vinegar. Crack each egg into a small cup first and slide the egg into the simmering water. Poach 2½ to 3 minutes for a soft centre. Lift out onto paper towel.
Step 6

In the same old frying pan, over medium heat, melt more butter for the bread. Fry sourdough until golden and crisp on both sides. It should be buttery and slightly crunchy at the edges.
Step 7

In the same pan over medium heat, melt a tbsp of butter. Let it foam and turn nutty brown. When it smells like toasted hazelnuts and the milk solids turn golden, remove from heat immediately. Now the fun part…
Step 8
To assemble:
Step 1

Spread avocado onto the fried bread.
Step 2

Top with mushrooms and tomato slices.
Step 3

Lay crisp bacon over the top.
Step 4

Place two poached eggs on each toast.
Step 5

Spoon brown butter over the eggs.
Step 6

Finish with dukkah and chopped chives.

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