Playing Curtis Stone: How to Make a Perfect Poached Egg

My “How to Poach Eggs” webisode shared on YouTube is one of my most-watched cooking tips, so I’m sharing a recipe to make ‘em really POP! The citrusy Cuban mojo sauce (pronounced “mo-ho”), a light and refreshing alternative to hollandaise, coats the eggs and avocado, and is drizzled over the dish right before serving to drive that flavor home. Serve with Spicy and Smoky Bloody Marys, and I’d say you’re off to a bloody good start.

Ingredients
  • 1/3 cup plus 1 tablespoon olive oil
  • 2 limes
  • 2 tablespoons chopped fresh cilantro, plus 12 whole leaves for garnish
  • 1 scallion, trimmed and finely chopped
  • 1 Fresno chile, finely chopped
  • 2 tablespoons distilled white vinegar
  • 4 large eggs
  • 1 avocado, halved, pitted, peeled and cut into large chunks
  • Kosher Salt
  • 4 1/2-inch-thick slices ciabatta bread
  • 2 tablespoons (1/4 stick) salted butter
  • 4 slices bacon, cooked and kept warm
  • Freshly ground black pepper
Preparation

To make the lime mojo, in a small saucepan, heat 1/3 cup of the oil over medium-low heat until it reaches the temperature of a warm bath, about 100°F.

Meanwhile, using a Microplane grater, finely grate the zest of the limes into a medium bowl. Halve the limes and squeeze 1/4 cup juice into the bowl. Stir in the chopped cilantro, scallion and chile.


Add all but 1 tablespoon of the lime-herb mixture to the warm oil and remove the pan from the heat. Set aside.

To poach the eggs, in a large deep saucepan, combine the vinegar and 8 cups water and bring to a boil over high heat. Reduce the heat so that the water is just simmering. Crack one egg in a coffee cup or small bowl and gently transfer the egg to the simmering water. Repeat with the remaining eggs, spacing them evenly in the pan, and poach for about 3 minutes, or until the whites are set, but the yolks are still fluid. Using a slotted spoon, carefully remove the eggs from the simmering water and place them in the warm olive oil-lime sauce; set aside.

Meanwhile, preheat the broiler (you can use a toaster oven). Gently fold the avocado chunks into the reserved lime –herb mixture to coat. Season with salt.

Spread the slices of ciabatta with butter and broil for about 3 minutes, or until nicely toasted on top.

To serve, place the toast on four plates and top each piece with a slice of bacon. Divide the avocado among the toasts. Using a slotted spoon, carefully remove the eggs from the sauce and place them on top of the avocado. Season with salt and pepper. Drizzle about 1 tablespoon of sauce over each toast, distributing the herbs and chile evenly. Garnish with the cilantro leaves and serve immediately.
 

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