- 2 x Large Eggs
- 2 x English Muffins
- Salted Butter
- Kickin' & Smokin' Sauce
- Avocado (optional)
Poached eggs can be a wonderful thing. The whites being firm enough for a runny yolk that really complements the taste of Kickin' & Smokin' Sauce.
To poach eggs, fill a pot with water and bring to a rolling boil. We've discovered that adding salt to water can create almost a whispery effect on the eggs and while we once thought that vinegar would change the taste, it doesn't.
Creating a swirling vortex before you add your eggs is great if you're poaching 1 egg. It doesn't necessarily work when you're cooking 2 eggs. We'd also recommend you transfer your eggs to a ramekin prior to adding them to the boiling water - this gives you greater control and means you don't add split yolk eggs or any shell.
Poach your eggs for around 3-4 minutes.
Toast your muffin until golden brown and spread salted butter. We tend to go for Welsh salted butter but we're inherently biased. Add your eggs to the top of that beautifully buttered muffin.
Garnish with sliced avocado, chopped chives, salt, pepper and our wonderful Kickin' & Smokin' Sauce.
Recipe & Styling: @EnjoyRogue & @RobtheSnack