EGGS + TOAST // SPONSORED BY SOUS VIDE MAGAZINE

Until today, I wasn’t sure about sous vide. I knew it produced perfect steaks, the creamiest soft eggs you could imagine, and was a favorite technique of the world’s great chefs – but it seemed a little too complicated for me. As delicious as foams and velouté are, they were outside my scope as a home cook. But then I connected with Sous-Vide magazine, who sent me an immersion circulator and their latest issue for inspiration. When I sat down to read the owner’s manual – I assumed there’d be a manual – you can imagine my surprise when all of the instructions were written on the inside flap of the box. It was enough text to fill a post-it. You put the immersion circulator in water, connect it to an app on your phone via wifi, and you literally click a button “cook eggs” and it does the rest.

It doesn’t require a burner on my stove, is completely clean (it’s just a pot of water), and it’s the ultimate “set it and forget it” cooking technique. My vision of sous vide belonging more in a lab than a home kitchen vanished immediately. I went with the simplest thing I could imagine – eggs. They don’t require vacuum sealing, as nature has already provided a sealed package, and simply put, I love eggs.

Flipping through Sous-Vide magazine, I was immediately struck by their version of Eggs Benedict, Quail Egg Mini Tartines. The dish sounded fabulous, with a homemade hollandaise and a touch of truffle oil, but it was a Tuesday when I was testing, so I decided to put my weekday twist on this beautiful dish.

Growing up, soft boiled eggs were my daily breakfast, prepared by my dad. We referred to them as “googey eggs” and I enjoyed them with heavily buttered toast and lots of salt and pepper. Today, this is still a favorite of mine, and such a simple iteration of eggs on toast. Because it’s so simple, it really comes down to the texture of the egg. A velvety soft boiled egg breaking against the crispy, rough surface of the toast, with rich salted butter melting into it is perfection, and you don’t want to mess up perfection.

Two other favorite iterations of eggs on toast of mine are serving an avocado toast with a poached egg on top. To tap into the beautiful springtime bounty available, I added fresh pea shoots and shaved purple daikon for some bite. My third toast is a deconstruction of a classic – welsh rarebit. It’s essentially cheesy toast, with bacon and a poached egg. Hearty and delicious.

I tried two versions of the sous vide egg – runny and well done. The runny egg moved in slow motion when broken, coating the toast perfectly. The well done egg was smooth and rich, nothing dry or rubbery about it at all. I gobbled up my three toasts quickly and am now an official sous vide convert. Now I’m fantasizing about all of the fun I can have: make ahead eggs, homemade yogurt, and yes, the perfect medium rare steak. I can’t wait to see what Issue 5 of Sous-Vide magazine has to offer.

 

EGGS + TOAST

GOOGEY EGGS:

1 egg

1 slice, sourdough

1 tablespoon salted butter

Salt and Freshly cracked pepper to taste

Using your immersion circulator, set your water to 147.5F. Once the water has preheated, add your eggs and cook for 60 minutes. If saving for later, immediately dunk in an ice bath and heat up in water at the same temperature when ready to use.

Toast the sourdough and heavily butter. Top with the sous vide egg and season with salt and pepper. Break open and enjoy.

AVOCADO TOAST WITH EGGS: 

1 egg

1 slice, sourdough

1/2 avocado, thinly sliced

1/2 teaspoon fresh lemon juice

1/4 teaspoon Togarashi (or other chili powder)

Fresh pea shoots, for garnish

Thinly sliced radish or daikon, for garnish

Salt and Freshly cracked pepper to taste

Using your immersion circulator, set your water to 147.5F. Once the water has preheated, add your eggs and cook for 60 minutes. If saving for later, immediately dunk in an ice bath and heat up in water at the same temperature when ready to use.

Toast the sourdough and add avocado. Sprinkle with lemon juiceTop with the sous vide egg and season with togarashi, salt and pepper. Garnish with radish or daikon and pea shoots. Break open and enjoy.

WELSHRAREBIT WITH EGGS:

1 egg

1 slice, sourdough

1 tablespoon salted butter

1 teaspoon dijon mustard

1/4 teaspoon paprika

2 slices, bacon

1/4 cup shredded cheddar cheese

Salt and Freshly cracked pepper to taste

Using your immersion circulator, set your water to 147.5F. Once the water has preheated, add your eggs and cook for 60 minutes. If saving for later, immediately dunk in an ice bath and heat up in water at the same temperature when ready to use.

Preheat oven to 425F

On a baking sheet lined with aluminum foil and add bacon. Roast bacon for about 5 minutes a side, just until about three-quarters of the way cooked through. Set aside.

Lightly toast the sourdough and spread with dijon mustard. Add half of the cheese and sprinkle with paprika. Add the bacon and then the remaining cheese. Roast for about 5 minutes, until the cheese is bubbly and starting to brown. Plate, and top with the sous vide egg and season with salt and pepper. Break open and enjoy.

 

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