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Poached Eggs with Roasted Pepper Sauce

Course Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Michael Herman

Ingredients

  • 10 eggs preferably farm fresh
  • 1 large heirloom or other tomato
  • 1 avocado
  • 3 or 4 assorted peppers such as bell, jalapeño, serrano, or anaheim, depending on how spicy you like it! You should have a mix of bell peppers for sweetness and spicy peppers for, well, spice.
  • extra virgin olive oil

Instructions

Roast the Peppers

  1. Grill, broil, or roast your peppers. In this case, I cut and cored them, brushed them with some olive oil, and and broiled them until the skin turned a bit charred, 7-10 minutes. Allow them to cool slightly, then remove some of the charred skin. Place in a food processor or blender with some salt and pepper and turn on while slowly adding olive oil until you get the desired consistency

Poach the eggs

  1. Meanwhile, heat water in a large pot to poach the eggs. Crack the eggs into a shallow bowl, being careful not to break any of the yolks.
  2. While you wait for the water to boil, slice your tomato into thick slices large enough for an egg to sit on top.
  3. When the water boils, reduce the heat to medium low and slowly lower the bowl into the water, gently pouring the eggs into the pot. Poach the eggs until set but still runny, 3-5 minutes. You can also do this is two batches if you don't have a large enough pot for 10 eggs.
  4. When the eggs are done, remove them with a slotted spoon, and place on a mesh rack or on some paper towels to dry.

Serve

  1. Cut your avocado and roughly chop the flesh.
  2. To serve, arrange tomato slices on a large platter and carefully top each slice with one egg. Spoon the pepper sauce on top. Scatter the avocados all around.