A quiet morning. The sun is just beginning to rise. A deep red glow graces the horizon as the last flickering stars slowly disappear one by one into a tranquil blue sky. A few small birds greet their busy day with sweet songs, easing the transition from a mysterious dark night into a radiant warm morning filled with optimistic melodies. The pot of coffee that you started before you stepped outside to enjoy the fresh air is now ready, and the inviting aroma lures you back into the house. You pour a cup, take your first sip, and everything in the world feels exactly right at that very moment. Your significant other is still warm and comfy, fast asleep in the other room, and you feel inspired to surprise them with a special breakfast when they wake up. It is Saturday so you want to start your weekend off with something memorable. Something delicious. Well this week we hit the recipe jackpot with a creation that is all of those things and more. Please welcome your new favorite breakfast.
Your mornings will never be the same. While sweet breakfasts are always a welcome treat, this week we were craving something savory to start our day. Here, slices of gruyere cheese are melted onto a thick crusty baguette, layered with smooth hummus, creamy avocado, and topped with a perfectly poached egg. Simply seasoned with flaky sea salt, freshly ground black pepper, and spicy red chili flakes, this intensely flavored breakfast is going to change your life.
This was actually our first time poaching eggs and we wanted to learn from the best. So we visited the website of our friend Paola (www.cravingsinamsterdam.com) who is the queen of breakfasts, only to discover that she learned her technique from our other cooking blogger friend, Jennifer (www.thelemonapron.com). So thank you ladies for sharing such valuable information, and we are thrilled to be spreading your instructive tips. They taught us that by simply cracking an egg into a fine mesh strainer and allowing it to sit for 30 to 60 seconds, the watery part of the white drains out, ensuring flawless results every time. We have no idea why it’s taken us this long to try making eggs this way, as they are incredibly flavorful and so easy to prepare!
Even though the hummus only takes about five minutes, you can always make it the night before, so all you need to do in the morning is toast a baguette, slice up a little cheese and avocado, poach an egg, and that’s it. This is a quick and easy breakfast that will have your tastebuds begging for more. And if you’re looking to really step things up, pair it with a mid-morning fizz and see where the rest of the day takes you.
Breakfast Baguette with Hummus, Avocado, and Melted Gruyere
1 3-inch thick slice of baguette, split lengthwise to make 2 open-faced pieces
3 ounces gruyere cheese, cut into 1/4-inch slices
1/2 cup hummus
1 avocado, scooped into a bowl and mashed with a fork
2 eggs, at room temperature
flaky sea salt
freshly ground black pepper
red pepper flakes
Fill a medium saucepan halfway with water, add a splash of plain white vinegar, and bring to a simmer.
While the water is heating, turn on the broiler. Place the two bread slices crust-side-down on a parchment-lined baking sheet, and broil for 1 to 2 minutes until toasted on top, keeping the oven door open and watching to make sure they do not burn. Flip the slices over and toast for another minute or two, until lightly golden. Remove tray from the oven, and lay the slices of cheese over the flat side of the bread, covering the tops completely. Return the tray to the oven and broil with the door open, watching carefully until the cheese has melted, another 1 to 2 minutes. Transfer the toasts to serving plates, then spread the hummus over the melted cheese, dividing it equally between the two servings. Then spread the mashed avocado over the hummus, using half for each piece of bread.
While the water is simmering, place a fine-mesh strainer over a small bowl. Crack an egg into the strainer, and allow it to sit for 30 to 60 seconds, letting the watery part of the egg white drain out. Pour the egg from the strainer into the pot of simmering water, and cook without stirring for 2 1/2 minutes, until the egg is poached. Remove egg with a slotted spoon, and place on top of one of the toasts. Repeat with the second egg. Sprinkle each serving with a few pinches of flaky sea salt, ground black pepper, and red pepper flakes. Serve, and enjoy!