Poached Eggs on Rye with Guacamole is a quick and easy meal idea for Meatless Monday or any of those other days when you’ve spent more time outside than inside. I was never really an ‘egg-person’ while I was growing up, but life has taught me that eggs are a very easy and very nutritious meal now and again. I like serving runny yolks, particularly, because while I myself am not actually a huge fan of them, I know that raw yolks are absolutely packed with the good stuff: Protein, Fat, Calcium, Magnesium, Iron, Phosphorus, Potassium, Sodium, Zinc, Copper,
Manganese, Selenium, Thiamin, Riboflavin, Niacin, Pantothenicacid, B6, Folate, B12,
Vitamin A, Vitamin E, Vitamin D, Vitamin K, DHA and AA, Carotenoids. It kinda reads a little more like a multi-vitamin than 1 single food, huh? Anyhow, when you heat up the egg, some of these nutrients decrease by up to 50%.
I’ll be the first to admit that Dr Mercola is not my first go-to for information of any kind, but he references an American study that was done in 2002 which concluded that of the 69 billion eggs that are produced annually in the US, only 2.3 million are contaminated with salmonella. He did the math for me: 1 egg in 30,000 is contaminated with salmonella. AND, most of the risk of salmonella comes with eating raw egg whites, not raw egg yolks. So for those of you who are afraid to eat eggs with runny yolks: you’re losing out on a lot of free nutrients when you cook that yolk.
Now that we’ve got that settled. On to the easiest way EVER to poach an egg perfectly. I learned this over at Primal Palate, and it’s the Best Trick in the WORLD. One might even call it a Kitchen Hack.
Step 5. With a slotted spatula, remove the ring+egg from the water and drain on the paper towel.
Step 6: Gently cut around the inside of the ring with a bread knife to loosen the egg from the ring. Use the spatula to place the egg on your bread.
I toasted some light Rye, made up a batch of guacamole and spread that on the rye, then topped with the poached eggs and some parm cheese, salt, & pepper. I served tomatoes on the side. This would be equally as yummy when served for breakfast, lunch, or brunch.
I had this super awesome video to add at the end of this post, showing me slicing into the egg just like Chef Gordon Ramsay and showing a river of yolk flowing from the perfectly poached egg, but Dropbox is currently being uncooperative, so I can’t upload it to YouTube. Another time.
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